Step 1

Line a sheet pan with parchment paper. Place a rack in the middle of your oven and preheat it to 450°F. Dice the tomatoes into pencil eraser-sized pieces.

Step 2

Deseed the tomatoes. Place them in a colander and agitate them, gently pressing down, so the seeds slip through the holes.

Step 3

Salt the tomatoes. Sprinkle liberally and mix to incorporate the salt throughout. Wait 20 minutes for the salt to force the juices out of the tomatoes.

Step 4

While the salt is working its magic on the tomatoes, cut your baguette on the diagonal into inch-thick pieces.

Step 5

Brush the olive oil onto both sides of the slices. Place them on the lined sheet pan and toast them for about five minutes or until lightly golden.

Step 6

Agitate the tomatoes once more to release juices. Mince the garlic and chop the basil. Add the garlic, basil, and pepper to the tomatoes.

Step 7

Add 1 teaspoon of balsamic vinegar and 1 tablespoon of olive oil to the tomatoes. Mix to incorporate. Taste the mixture and add more salt, pepper, and balsamic if necessary.

Step 8

Top each toasted baguette slice with a heaping tablespoon of the tomato mixture.

Step 9

Transfer the bruschetta to a serving platter. Serve immediately.