14 1/2 oz Italian Style Stewed Tomatoes
2 crushed cloves garlic
2 tablespoons chopped fresh basil
1 baguette (6 inches) French bread, cut in to 1/2 inch slices
1 tablespoon olive oil.
Drain tomatoes, reserving liquid. In small saucepan, boil reserved liquid with garlic for 5 to 6 minutes, stirring occasionally Remove from heat. Chop tomatoes, combine with garlic mixture and add basil. Brush bread with oil. Broil until golden Top with tomato mixture and serve immediately. Garnish with basil leaves.