Slice the tomatoes in half, gently squeeze out some of the seeds, and diced them up.
Add the tomatoes, olive oil, and garlic to a large bowl. Stir well.
Stack 5 of the basil leaves, roll them tightly and make thin slices. Add it to the tomatoes.
Add a small pinch of salt and pepper to the tomatoes and stir well.
Let the tomato mixture sit at room temperature for 30 -60 minutes before serving.
Just before assembling the bruschetta, taste and adjust the seasonings one last time.
Spoon the tomatoes on top of the grilled bread.
Garnish with additional basil and rosemary (optional)