Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: preheat the oven to 350 degrees. peel the tomatoes: score the base of each with an "x". dunk in rapidly boiling water for 1 minute. dunk in ice water for 1 minute. the skin should peel right off. if not, repeat the dunking procedure. slice the tomatoes in half and remove the seeds. coarsely chop the tomato flesh. in small mixing bowl combine tomatoes, basil, and salt and pepper to taste. slice the baguette into 1/2 inch thick slices. arrange on a baking sheet. brush the top of each slice with olive oil (you may need more than 2 tbsp, depending on the quality of your brush). divide the tomato/basil mixture evenly between the slices. don't make the topping more than about 1/3 inch thick. toast in the oven for 10 minutes.

Target recipe: put tomatoes in medium bowl. add 6 tablespoons dressing and toss to coat evenly. marinate at room temperature 30 minutes. cut bread diagonally into 8 slices, about 1/2 inch thick. stack basil leaves and tightly roll up lengthwise. cut crosswise into very thin slices to make chiffonade. meanwhile, preheat oven to 350 degrees. arrange slices of bread on baking sheet and brush both sides with remaining dressing. bake until light golden, about 3 minutes on each side. divide tomatoes evenly among bread slices. bake until heated through, about 4 minutes. sprinkle with basil and keep warm. serve 2 crostini per person.