Add all of the ingredients into a medium size bowl and toss to combine.
Let sit for at least 5 minutes, but you could make this ahead and let it sit longer.
Strain out the tomatoes and olives on to a sheet pan and roast in a 350 degree oven for about 15 minutes until the tomatoes have popped and skins look wilted.
Scoop some of the mixture out onto slices of a nice crusty baguette, top with basil and serve immediately!
Optional: Balsamic reduction glaze over the top. We typically enjoy this without.
You can make this in advance and assemble once ready. Don't let it sit around as the bread will get soggy from the tomatoes.