Place a rack in the upper third of your oven and preheat to 400°F. In a medium bowl, combine the garlic, 2 teaspoons oil, and vinegar. Let sit while you prep the remaining ingredients (this mellows the garlic a bit).

Core the tomatoes and chop into 1/2-inch or smaller pieces. Place in colander or a mesh sieve set over a bowl. Sprinkle with the salt and pepper. Let sit to drain while you toast the baguette.

Toast the baguette. Brush 1/2 tablespoon oil over a rimmed baking sheet. Arrange the baguette slices on top, then brush the remaining 1/2 tablespoon oil on top. Place on the upper-third rack and bake for 5 minutes. Remove from the oven, flip, then continue baking until lightly golden, about 5 to 6 additional minutes. Let cool.

Transfer the drained tomatoes to the bowl with the garlic mixture. Add the basil. With a spoon, stir gently to combine. Give it a taste. Depending upon the ripeness of your tomatoes, if the mixture is too acidic, add a pinch of sugar, along with add salt and pepper as desired.

With a slotted spoon, scoop the tomato mixture on top of the toasted baguette slices. Sprinkle with a little flaky salt. Enjoy immediately.