Ingredient:

• 2 pounds ripe tomatoes (about 5 to 6 medium tomatoes, but any variety will work)
• ½ teaspoon fine sea salt, plus more to taste
• ½ cup finely chopped white onion (about ½ medium)
• ½ cup chopped fresh basil (about ¾ ounce)
• 2 cloves garlic, pressed or minced
• 1 baguette (French bread)
• 4 to 5 tablespoons extra-virgin olive oil, divided
• Thick balsamic vinegar (see notes within post) and optional Maldon flaky sea salt