Total Calories: 59
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.
Spread 2 bulbs of roasted garlic on the toasted bread instead of rubbing them with raw garlic.
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