Blanch the tomatoes in boiling water for 30 seconds.
Submerge immediately in an ice bath.
Remove the skins and seeds.
Arrange the slices of bread on a baking sheet and broil 5 inches from the heat until lightly browned.
Turn and brown the other side.
In a small bowl, combine a tablespoon of roasted garlic* with enough olive oil to make a paste and spread the mixture on one side of the bread.
In a skillet, heat 3 tablespoons of olive oil over medium heat, add the tomatoes, salt and pepper, and toss for 1 to 2 minutes, just until the tomatoes are heated through.
Stir in basil and vinegar.
Top the toasted slices with the tomato mixture and serve with Parmesan cheese. Delicious!