1.25lbsvine tomatoesor Roma tomatoes, or cherry tomatoes
1/2small red onion
1/4cupfresh minced basil
1garlic clove
2tbspolive oil
coarse sea saltor coarse kosher salt
Instructions
Peel tomatoes (optional):
Heat up a large pot of water and prepare a bowl with iced water. Bring the water to boil and set iced water bowl close to the stove.
Slice a small x across the bottom of each tomato (not the part that attaches to the vine).
Working in batches of 3 or 4 tomatoes, add them to the boiling water for 25-30 seconds. You will see the skin starting to peel off where it's sliced.
Use a slotted spoon to take tomato out of the pot and into the ice bath. Once cooled after a few seconds, take them out onto the cutting board and peel the skin off with your hands. It should come off nice and easy.
Dice tomatoes into small pieces.
Salt Tomatoes:
Cut cherry tomatoes in half and cut other tomatoes into about 1/2 inch chunks. Place tomatoes into a strainer and place the strainer inside a wide bowl to catch the juices. Sprinkle tomatoes with salt, mix, and let them stand while you prepare the bread.
Toasting Bread:
Preheat the oven to 425°. Don't line or grease a thin rimmed baking sheet.
Slice baguette into thin slices and press a garlic clove into the olive oil. Mix oil and garlic very well.
Brush each slice of bread with olive oil on both sides. Place the bread slices onto the rimmed baking sheet in one layer. Sprinkle some coarse salt over the bread and bake for 6-8 minutes, until golden brown.
Take the bread out of the oven and cool on a wire rack.
Bruschetta Topping:
Discard accumulated tomato juices or save it to make tomato vinaigrette.
Combine diced tomatoes in a mixing bowl with minced basil, pressed garlic, and diced red onion. Stir in olive oil and taste to see if you need to add more salt.
Top off each bread slice with some tomato topping and serve right away.
Notes
Gluten Free: You can easily use gluten free bread instead of a baguette if you need to make this recipe gluten free. Cut the square or rectangular slices of gluten free bread in half, on diagonal, for a better presentation. Note that depending on the density of your bread, it might toast faster so keep an eye on it.
Make Ahead: You can make the bread and leave it on the counter, uncovered for several hours or up to a day. If you need to crisp them back up, just pop them in the oven for a couple of minutes at 425°F. You can make the topping ahead of time just as easily and store it in the refrigerator, in an air-tight food storage container. Tomato topping can be make up to 2 days in advance. Just note that there will be excess liquid, you can strain it off or just scoop out tomatoes with a slotted spoon.