Serves: 6
Total Calories: 59

3 medium ripe tomatoes
1 baguette, preferably whole grain
2 tablespoons olive oil or as needed
2 cloves garlic
2 tablespoons chopped fresh basil
sea salt to taste

1. To peel the tomatoes, first drop them into a large pot of boiling water for about 3 seconds. Remove with a slotted spoon.

2. When the tomatoes are cool enough to handle, remove the skin, then seed, chop, and place in a colander over a bowl to catch juice. Let drain about 30 minutes. Save the juice for another use.

3. Cut the baguette into 1/2-inch-thick slices and brush both sides with oil. Place the bread slices under a preheated broiler until toasted, then turn and toast the other side. Rub the toasted slices with the garlic cloves.

4. Transfer the chopped tomatoes to a medium-size bowl. Add the basil and salt, and stir carefully to combine. To serve, arrange the toasted bread on a serving platter and top with the tomato mixture.

VARIATION
Spread 2 bulbs of roasted garlic on the toasted bread instead of rubbing them with raw garlic.

Nutritional Facts:

Serves: 6
Total Calories: 59
Calories from Fat: 40

More Recipes from the For the Love of Garlic Cookbook:
Donna's Garlic Bread
Garlic-Rosemary Focaccia
Basic Bruschetta
Sesame, Poppy Seed, and Garlic Pita Points
Garlic Toast for Two
Artichoke, Garlic, and Fresh Tomato Pizza
Onion and Garlic Pizza