Parboil the tomatoes for one minute in boiling water that has just been removed from the burner.
Drain. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled,
cut them in halves or quarters and remove the seeds and juice from their centers.
Also cut out and discard the stem area. Turn on the oven to 450°F to preheat. While the oven is
heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar
in a bowl and mix. Add the chopped basil. add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with
olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has
reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes,
until the bread just begins to turn golden brown.
Align the bread on a serving platter, olive oil side up. Top each slice with the tomatoes, right
before serving or the bread may get soggy.