You may think this has a lot of garlic in it if you are normally a "bland" cook. I'm a Jersey girl and that's how we roll with the garlic around here. If you want to cut it down a bit, do so at your own peril. I really like to "eye-ball" the olive oil rather than measure it, 2 Tbsp. is more of a guide line.
1Dice tomatoes and onions. (Small dice) Be sure to peel onions first. (hopefully, you already knew that) Put in a large bowl.
2Peel and crush garlic cloves by flattening with a chef's knife. and mince to a fine consistency. Add to tomatoes and onions.
3Stack basil leaves on top of each other and roll tightly end to end. (Chiffonade) looks a bit like a small cigarette. make thin slices so you get little thread-like pieces of basil. You can also google the word chiffonade for a better description than I can give you. Add to the Tomatoes, onions, garlic.
4Add the oil, salt & freshly ground pepper, ( use tri color, trust me on this one. ) Gently toss together and add the tsp. of balsamic vinegar and lightly toss once more.
5Slice the sour dough baggette diagonally and fry in a preheated pan with about a half inch of vegetable oil. It browns very quickly so pay attention.(Do not let the oil begin to smoke. it ruins your food and may cause a catastrophe.) maybe a min. or so on the first side and less on the second side.
6Place the fried bread on paper toweling to absorb any residual oil. Serve the bruschetta on top of the bread and enjoy!!