Preheat oven to 475 degrees F.
In a medium-size bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt, and pepper; set aside.
Slice the bread into 1-inch slices. If you are working with a large loaf of bread, you will then want to halve each slice again.
Brush one side of each slice with extra virgin olive oil. Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown. Watch carefully and do not let burn. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
Either serve tomato mixture, room temperature, in a bowl with a spoon and lots of toasted bread slices, or top each bruschetta with the tomato mixture and then place on a large serving plate. Try not to top too far ahead of serving, as the bread can get soggy.
* Seeding Tomatoes: For some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Peeling Tomatoes: Now this is an optional, but I usually will take the time to do this when making this Tomato Bruschetta dish. Learn How To Peel Fresh Tomatoes.
Tomato Bruschetta Recipe: https://whatscookingamerica.net/Appetizers/basrecipe.htm