Chop 6 Roma tomatoes and mix them with ½ tsp salt in a bowl. Let them sit for about 10 minutes. Pour them into a strainer to get rid of the excess liquid.
Stir in the ⅓ cup chopped basil, 2 minced garlic cloves, ¼ tsp black pepper, 1 Tbsp balsamic vinegar, and 2 Tbsp olive oil. Gently mix together and let it sit at room temperature for 20-30 minutes to let the flavors come together.
While that’s sitting, you can make the bread: Preheat the oven to 400°F and then slice the baguette into diagonal pieces about 1″ thick.
Place the baguette slices on a baking sheet.
In a small bowl, mix together 3 Tbsp olive oil and 1 minced garlic clove. Brush the tops of each of the slice with a silicone brush.
Place in the oven to bake at 400°F for about 5 minutes. Optional: You can switch to broil for another 30-60 seconds to get those crispy golden edges. This happens real fast so keep an eye on it!
Add the toasted baguette slices to a serving plate. Spoon the tomato mixture on top of each slice. Next, drizzle a little balsamic glaze on top. Now it’s ready to serve.