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Chop tomatoes into small pieces, and transfer to a large bowl. Season with a large pinch of salt. Drizzle red wine vinegar and 4 tablespoons of the olive oil over tomatoes and stir to combine. Set aside.
Slice bread and brush with the remaining olive oil. Toast in an oven or on a grill or stove until lightly browned. Gently rub garlic clove over toasted bread pieces.
Use a slotted spoon to transfer tomatoes to a serving platter. Stir in basil leaves and serve tomatoes with toasted bread.