6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
3/4 cup red onion, minced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil
Preheat oven to 350°F, slice baguette in thin slices about 1/2 thick, brush both sides with olive oil. Bake in a single layer on a cookie sheet in the top third of the oven, 10-15 minutes until crisp and lightly browned.
Chop the tomatoes finely and place in a bowl, add onion, garlic, 1 tablespoon olive oil, and vinegar and mix gently. Add the chopped basil, and salt and pepper to taste.
Either place the tomato topping in a bowl with a spoon for people to serve themselves with the bread on the side, or place some topping on each slice of bread and serve immediately.