2 small cans petite diced tomatoes
2 garlic cloves minced
1 Tablespoon chopped basil
1 loaf French bread
Olive oil for brushing

2 small cans petite diced tomatoes 2 garlic cloves minced 1 Tablespoon chopped basil 1 loaf French bread

In a saucepan cook the petite diced tomatoes, garlic and basil on low-medium heat, simmering for about 15-20 minutes, to reduce liquid. Let cool, and put in refrigerator until ready to serve.

For bread, preheat oven to broil. Slice your French bread into thin slices. Place slices on baking sheet and brush both sides with olive oil. Place baking sheet on rack in middle of oven, toast for about 1-2 minutes, watching VERY closely so they don't burn. Pull sheet out and turn bread over and toast on back side, approximately 30 seconds to 1 minute.

To serve: Put a spoonful of the tomato bruschetta on each slice of bread (depending on how big your bread slices are you may need 2 spoonsful) and serve.