1/2 sm. baguette (about 12" in length)
1 lg. garlic clove, mashed
Olive oil
6 med. to lg. tomatoes, cut into lg. chunks
1/2 med. onion, chopped (10-12 tbsp.)
3 tbsp. coarsely chopped fresh basil
1/4 c. balsamic vinegar
1/2 c. olive oil

Preheat the oven to 300 degrees. Split the baguette in half lengthwise. Rub 1/2 very well with the mashed garlic on the cut side. Brush liberally with olive oil. Cut the garlicked half in half again lengthwise and then cut these strips into 3/4 inch pieces. Place croutons on a cookie sheet, crust side down. Bake until dark golden, about 30 minutes or more.

If croutons are made in advance, place tomatoes in a large mixing bowl a bit before you intend to mix salad, then drain and discard any juice that may have accumulated in the bottom of the bowl.

To serve, add the croutons, onions and basil to the tomatoes. Whisk together the vinegar and oil for the vinaigrette. Pour over salad and toss. Serves 6.