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- 2 pounds ripe tomatoes, cored, halved, seeded, chopped into 1-inch-thick slices
- 3 garlic cloves, 2 minced, 1 halved
- Sea salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive plus more for drizzling
- 1 tablespoon red wine vinegar
- 1 loaf ciabatta or baguette, cut on a diagonal into 1/3" pieces
- 1/4 cup packed fresh basil leaves, coarsely chopped
Directions:View on Bon Appetit
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