1 (6") piece baguette (French bread)
1 clove garlic, halved
1 tbsp. olive oil
3 lg. ripe tomatoes
1/4 c. minced onion, red is best
1 1/2 to 2 tbsp. fresh basil, chopped
2 tbsp. balsamic vinegar or lemon juice
2 tbsp. olive oil
Salt and freshly ground pepper

Preheat oven to 300 degrees. Split baguette in half lengthwise. Rub cut sides with garlic and brush with olive oil. Cut into 3/4 inch cubes. Place cubes on baking sheet. Bake until crisp, 20 to 25 minutes.

Cut tomatoes into bite-size pieces. Put into serving bowl and let stand at room temperature 20 minutes to release juices. Add roasted bread cubes, onion and basil.

In another bowl, whisk together the vinegar and remaining two (2) tablespoons olive oil. Season to taste with salt and pepper. Drizzle over tomato mixture, toss to coat and serve immediately.