1 French baguette roll
6 Roma (plum) tomatoes, chopped
1/2 c. sun-dried tomatoes, packed in oil
3 cloves minced garlic
4 tbsp. olive oil, divided
2 tbsp. balsamic vinegar
1/4 c. fresh basil, stems removed
1/4 tsp. salt
1/4 tsp. ground black pepper
2 c. shredded mozzarella cheese

Preheat the oven on broiler setting. In a large mixing bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4 inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.