Mix 500g of chopped, drained tomatoes, ½ finely chopped small red onion, 2 crushed garlic cloves, 8 chopped basil leaves, 30ml of balsamic vinegar, and 60ml of olive oil. Season with salt and pepper.
Cover and refrigerate for at least 1 hour.
Slice 1 crusty baguette diagonally into 12 slices per loaf and toast until lightly golden on both sides. Spoon the tomato mixture onto the warm bread and serve.
