Tomato Bruschetta

In a large bowl combine diced roma tomatoes, sun-dried tomatoes, fresh garlic, olive oil, balsamic vinegar, basil, salt and pepper. Mix well and allow the mixture to sit for at least 10 minutes. Slice the French baguette into ¾” thick slices. Arrange the slices on a baking sheet in a single layer. Using the broiler setting on your oven, broil for 1-2 minutes turning half way through or until slices are lightly browned on both sides. Divide the tomato mixture evenly onto all the baguette slices. Top with mozzarella cheese. Broil until the cheese is melted (about 5 minutes or less.)