First, peel and dice the tomatoes.  Make a criss-cross cut on the end of each tomato.  Bring water to boil in a saucepan and put in the tomatoes for 10 seconds.  Remove and rinse under cold water to stop any cooking.  Then remove the peels and core.  Cut each tomato in half.  Place the cut side down on the cutting board, and make three or four vertical cuts and then one horizontal cut, leaving the end intact.  Now dice coarsely.

Second, grill the bread.  Cut the bread on the diagonal into slices about 1/2" thick.  The authentic way to heat and slightly char the bread is to grill the slices on both sides.  If you cannot do that, heat them under the broiler or fry in a grill pan with raised ridges.

Third, flavor and top the bread.  With a bread knife, make three or four shallow slashes across each piece.  Rub with the slightly crushed garlic clove.  Next, anoint with some extra virgin olive oil.  On each piece:  place some tomatoes, grind some sea salt and pepper, and put a leaf or two of fresh basil.

Serve and enjoy.