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In a bowl, combine the tomatoes, olive oil, vinegar and marjoram leaves, and season with salt and pepper. Set aside for 10 minutes to allow the tomatoes to release some of their juices.
Grill or toast the bread on both sides.
Place the grilled bread on individual plates and spoon the tomato mixture on top. Sprinkle with the basil and serve with extra olive oil for drizzling.
Nutrients per serving (% daily value)