warm blue crab bruschetta

Ingredients

• 4 cups peeled seeded and diced roma or plum tomatoes
• 1 cup diced white onion
• 2 teaspoons minced garlic
• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon dried oregano
• 2 tablespoons sugar
• 1 pound bluelump crabmeat, picked over for shells
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cracked black pepper
• 1/3 cup minced fresh basil
• 2 - baguettes, sliced and toasted