Tomato Bruschetta

1 cup olive oil, plus more for brushing
4 garlic cloves, chopped
2 cups fresh tomatoes, chopped
Salt, to taste
1 French baguette, cut into 16 slices, each 1/2″ thick

Heat the broiler and warm 3/4 cup of the olive oil in a large skillet over medium heat.
Add the garlic and stir until the garlic starts to brown—about 3 minutes. Add the tomatoes and cook over medium-low heat, stirring, until the liquid has evaporated (about 10 minutes). Season with salt and keep warm.
Then brush both sides of each slice of bread with olive oil and place on a baking sheet. Sprinkle with salt, top each slice with the tomato mixture, and broil for 3 or 4 minutes.

Makes 16 slices