|Chop 1 1/2 pounds of fresh tomatoes, any variety.|
Drain off excess juice and place in bowl with 1/3 cup olive oil and 1 teaspoon sea salt.
|Wash and dry 1 1/2 ounces of fresh basil leaves.|
Make stacks with the leaves and roll like a cigar.
|Slice across the roll to chiffonade the basil.|
|Add basil to tomatoes.|
|Mince 6 cloves of fresh garlic and add to tomatoes and basil.|
|Take 1 sourdough or whole grain baguette and slice at an angle.|
|Mix 1/4 cup olive oil and 1/2 teaspoon sea salt.|
|Brush the oil on each side of the bread slices.|
|Grill bread over medium heat about 2-3 minutes per side.|
|Top freshly grilled bread with tomato mixture and serve.|