Cut the Roma tomatoes into quarters and deseed them.
Dice the Roma tomatoes.
Place the diced Roma tomatoes in a medium bowl with 1/4 tsp of salt and let them rest for 30 minutes.
Drain any juice that came out of the Roma tomatoes during their 30 minute rest.
Mince the garlic and fresh basil.
Add the garlic, fresh basil, olive oil, apple cider vinegar, remaining salt, and black pepper to the medium bowl with the Roma tomatoes and mix to combine.
Allow the mixture to rest in the fridge for at least 30 minutes for better flavor.
Slice the bread. Grill or toast it, as desired.
Top the sliced bread with the tomato mixture and enjoy!
