(Yellow) Bruschetta

We now have handfuls of tomatoes turning ripe every day, and seeing as I am the only one in this house who can appreciate the savory fruit, I've been making lots of bruschetta. I LOVE it. This year's gardening (my first attempt) was very half-hearted, disorganized and in a lot of cases last-minute, but I don't like reading how-tos on gardening. I've learned a lot just by seeing a doing (or not doing), and next year's garden will be bigger and more well-thought out.
Back to this year's: I was surprised to find that ALL of my tomatoes are yellow. I remember planting some yellow ones (for any real gardeners out there, I have not a clue what the name of them is-- they looked good), but I also remember planting some cherries and some other red varieties. Some of the tomato plants withered, due to a number of reasons, before I could transplant them outside, and I had moved them around so many times with such a disorganized (non-existant?) method of labeling, that I really had no clue what would show up. Surprise! They all appear to be the same variety of yellow, and they're all extrememly delicious. So, yes. My bruschetta is yellow.


I never measure, but here's an approximation:

4 ripe medium sized yellow tomatoes, diced
1+ tablespoons minced garlic
1/4-1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Salt
Freshly ground black pepper
1 loaf Italian bread or french baguette

Preheat the oven to 350 degrees. In a bowl, combine the tomatoes, garlic, basil, oil and vinegar. Add salt and pepper to taste, set aside.

Slice the bread in 1/4" thick slices, and place on a baking sheet. Toast the bread on each side until golden brown. Top with the tomato mixture. Or serve family style with the tomatoes in one bowl and the bread in another and everyone can just help themselves (I'll be the only one helping myself in this family).