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This recipe is an all time favorite in my house. You can make this ahead of time, in fact, it gets better the longer it sits out at room temperature.
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Ingredients
  

  • 1 French baguette, cut into slices
  • 3 lbs roma tomatoes, I use large tomatoes in the summer as well
  • 3 cloves garlic pressed
  • 1 cup basil chopped
  • 3-4 tbsp Mortons table salt
  • pepper

Instructions
 

  • Preheat oven to 400°
  • Slice the French baguette thinly and place each piece on a foil lined cookie sheet.
    Butter each piece of baguette with good butter.
    Once the cookie sheet is full of sliced baguette place it in the oven for 9-12 minutes. Check on the bread after 9 minutes to see if it is lightly golden if not keep in the oven, if it is lightly golden take out the bread and set it aside to cool.
  • Meanwhile, place a colander in the sink.
    Dice the tomatoes on a cutting board, and place the diced tomatoes in the colander. Once all the tomatoes are diced sprinkle liberally with salt and toss with a spoon in the colander. At this point you are pulling out all the liquid (by salting the tomatoes) so when you add the basil and garlic and top the toasted French baguette the tomatoes don't make the bread over soggy.
    After 30 minutes repeat sprinkling salt on the tomatoes and toss them and let them sit another 30 minutes. Repeat this salting one more time.
  • Once you've finished salting the tomatoes press the garlic directly into the colander of tomatoes along with the chopped basil. Arrange the toasted French baguette on a platter and with a small spoon place spoonfuls of the tomato mixture on the toast.
  • If you have any of the tomato mixture leftover you can refrigerate it and put it in salads or scrambled eggs or simply scoop tortilla chips.
    Happy Eating!!