Prep Time

15 Minutes

Cook Time

12 Minutes


  • 1 (18-Inch) Baguette, Preferably Whole Grain, Cut Into 3/4-Inch Slices
  • ¼ Cup Olive Oil, Divided
  • 1-2 Cloves Whole Garlic, Peeled
  • 1 Tsp. Minced Garlic
  • 1 (14.5 Oz) Can Petite Diced Tomatoes, Drained
  • ⅓ Cup Chopped Fresh Basil, Or Substitute With 2 Tsp. Italian Seasoning
  • ¼ Tsp. Kosher Salt
  • ⅛ Tsp. Ground Black Pepper

Serving size:

3 slices of baguette and ¼ cup tomato mixture

Per serving:

Calories 120; Total Fat 7 g; (Sat Fat 1 g); Protein 2 g; Carb 12 g; Fiber 0 g; Cholesterol 0 mg; Sodium 240 mg; Total Sugar 1 g (includes 0 g Added Sugars)

Tip from Ellie:

Using petite diced tomatoes here makes this recipe practically chop-free, but if you don’t have those on hand you could use regular diced tomatoes or whole tomatoes
and just chop them into smaller pieces

Preparation Steps:

  1. Preheat the oven to 350°F.
  2. Place bread slices on a baking sheet. Brush tops with 2 tablespoons of olive oil. Bake for 12 to 15 minutes or until lightly toasted. Rub garlic clove on top of toasted bread.
  3. Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, minced garlic, salt, and pepper in a small bowl.
  4. Divide tomato mixture evenly over toasted bread. Serve immediately and enjoy!
© Tomato Wellness