PREPARATION

• Blanch and peel the tomatoes: Bring 1 ltr. of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute.
• Preheat oven to 230°C with a rack in the top slot of the oven.
• Chop tomatoes; toss them with garlic, olive oil, vinegar, OREGANO SEASONING (DBS): Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 10 g extra virgin olive oil, and the balsamic vinegar.
• Toast the baguette slices: Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan.
• When the oven has reached 230°C place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
• Serve toasted bread with tomato mixture: Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes).
• Serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. Garnish with chopped basil leaves.