This recipe is made extra special with tomatoes, and basil from the Farm Wall.


  • 7 ripe full size tomatoes or 2-3 cups cherry tomatoes
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 8 fresh basil leaves, thinly sliced
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 baguette French bread 
  • 1/4 cup olive oil


  • Preheat the oven to 450°F (230°C) with a rack in the top slot of the oven.
  • If using full size tomatoes, bring 2 quarts of water to a boil. As the water is heating, make shallow cuts in a cross pattern at the tip ends of the tomatoes. Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds. Finely chop the tomatoes and place them in a medium bowl.
  • If using Micro Tomatoes chop them roughly, no need to blanch them
  • Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar.
  • Stir in the thinly sliced basil and add salt and freshly ground black pepper. 
  • 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 and place olive oil-side down on a baking sheet or roasting pan.
  • The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all.
  • Place the slices in the oven on the top rack and toast for 6 minutes until lightly browned around the edges.
  • Once ready to serve, use a spoon to gently top each toasted bread slice with some of the tomato mixture. 

- Adapted from Elise Bauer’s Bruschetta with Tomato and Basil