1 baguette or other crusty bread
2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small)
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh herbs such as chives, basil leaves, and thyme
1. Cut the bread diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14- by 17-inch baking sheets. Bake in a 450° regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.
2. Rinse and core 2 1/3 pounds firm-ripe tomatoes. For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle 3 tablespoons extra-virgin olive oil evenly over tomatoes; sprinkle with 3 tablespoons chopped fresh herbs such as chives, basil leaves, and thyme leaves. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat.