Step 1

In a medium bowl, mix the tomatoes with the salt and sugar. Let sit for 30 minutes.

Step 2

Transfer the tomatoes to a salad spinner and spin to remove any excess moisture.

Step 3

Pour the tomatoes back into the bowl and toss with the 3 tablespoons of olive oil, the red wine vinegar, and another pinch of salt.

Step 4

Preheat the oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.

Step 5

Slice the baguette diagonally. Lay the bread slices on the prepared baking sheet. Brush both sides with the remaining olive oil and sprinkle with salt.

Step 6

Bake for 3–4 minutes per side, until golden and crisp. Remove from the oven and let cool for 10 minutes before topping.

Step 7

Top the toasts with burrata (or ricotta), spoon the tomato mixture over the top, and finish with fresh basil. Enjoy!