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Oven-Roasted Tomato Bruschetta

kept bymondobff
recipe bySerious Eats

2 (28-ounce; 794g) cans peeled whole tomatoes, drained, stem ends trimmed and any bits of skin removed
Kosher salt
1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
15 large basil leaves, thinly sliced into a chiffonade
Red wine vinegar, to taste
Sugar, to taste
Freshly toasted sliced bread, for serving
Halved garlic cloves, for rubbing on toasts



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