Double Tomato Bruschetta

6 Roma tomatoes
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 c. olive oil
2 TBS. balsamic vinegar
1/4 c. fresh basil, stems removed
1/4 tsp. salt
1/4 tsp. pepper
1 French baguette
2 c. shredded mozzarella cheese

Preheat oven on broiler setting. In a large bowl, combined the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4" slices. On baking sheet, arrange the baguette slices in a single layer. Broil for 1-2 minutes, until lightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, until cheese is melted.