Position the broiler pan several inches away from the heating element and heat the broiler. Slice the Baguette.
You can halve it crosswise and then lengthwise. I would insist on just slicing it into fairly thick slices and be done with it.
Brush the top with some oil and broil it until golden (or as crusty you like it).
Meanwhile, take a box grater and place it on a plate. Grate the tomatoes on the large hole side of the box grater. This is why you would require your tomatoes to be ripe yet firm to make it easier to grate.
If this is not how you like it, simply halve the tomatoes, crosswise (you can seed it if you don't prefer the seeds) and then grate it.
While grating you will find the pulp being extracted and the skin peeling off.
Sieve this pulp to remove excess liquid.
Press it lightly with a spoon to make it easier. Set aside. (You can at this point, season this pulp with salt, pepper and/or peppers if you like it that way)
Remove the bread from the broiler and while its still warm, rub the garlic halves on the bread. (The aroma at this point is immensely appetizing!)
Spoon the tomato pulp on top of the bread.
and season with salt, to taste. I used the large sea salt flakes cos I simply love it here.
Though the chile peppers are optional, I personally loved the ones with it. Instead of seasoning the whole pulp with the Jalapeno, I just chopped it finely and garnished my portion with it. Remove the seeds in the Jalapeno to reduce the amount of heat. The slight heat, in my opinion, makes this taste even better.