Then combine in another bowl:
2 cloves of garlic, minced
3 Tbsp olive oil
2 tsp balsamic vinegar
2 Tbsp slivered fresh basil
1/2 tsp salt
1/4 tsp freshly-ground pepper

Add the tomatoes. Stir, and let sit.

Slice a baguette (about 1/2″ thick) and lay the slices on a cookie sheet.

Toast under the broiler until the tops are browned. You may need to remove toasts that get too brown if your oven, like mine, broils unevenly.
Rub the toasts with whole garlic cloves, peeled and cut in halves around the waist.

Right before serving, top with fresh tomato mixture.

Put all ingredients in food processor and process until mixture is coarsely chopped. Store in refrigerator overnight to allow flavors to blend. Make about 3 cups. Wonderful with tortilla chips and with turkey, roast pork and other meats.

It is weird, beautiful and addictive (and good for you)!