Make sure you use little tomatoes rather than cutting up a large tomato. Large cut tomatoes just make a warm watery mess!
2 1/2 cups grape or cherry tomatoes
3 Tbs thinly sliced fresh basil
2 Tbs finely chopped shallots
2 tsp olive oil
1/4 tsp sea salt
1/4 tsp balsamic vinegar
1/8 tsp freshly ground black pepper
1 garlic clove, minced
4 (1-ounce) slices ciabatta or sourdough bread
1 garlic clove, halved
1. Combine first 8 ingredients, and let stand 1 hour.
2. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add tomato mixture, and cook 10 minutes or until thoroughly heated, stirring occasionally. Remove from heat.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bread; cook 2 minutes on each side or until toasted. Rub 1 side of each toast piece with the cut sides of garlic clove halves. Serve tomato mixture over toast.