Heat the olive oil in a small skillet over medium-low heat. Add the garlic and saute, stirring regularly, for two or three minutes until the garlic is lightly browned and fragrant. Remove the skillet from the heat, and set it aside to cool.

Place a colander over a bowl to catch liquid, and add the diced tomatoes to the colander. Add about one-half teaspoon of salt to the tomatoes and stir to combine.

Let the tomatoes sit for at least five minutes so that they release some of their juices.

In a mixing bowl, combine the tomatoes, basil, balsamic vinegar, red pepper flakes, salt and pepper and stir gently. Stir in the garlic and oil, and then cover the bowl with a lid or plastic wrap.

Let the mixture marinate in the refrigerator for at least 30 minutes or overnight.

Serve the mixture with the sliced baguette. You can lightly oil or butter the slices and set them under the broiler in your oven for a few moments to lightly toast them, or just serve them as is.