I just drain canned chopped tomatoes well, and perhaps chop them a bit more if the pieces are large. I chop some garlic up with them and then I drizzle them with olive oil and balsamic (usually right on the chopping board if I'm not making a huge amount), salt and pepper to taste and then pile on toasted baguette slices. Sometimes I'll add chopped basil or red onion to the mix.

We enjoy bruschetta this way when fresh tomatoes aren't at their best.