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1
Bring a large saucepan of water to a boil and fill a large bowl with ice water.
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2
Using a sharp knife, make a shallow X in the bottom of each tomato.
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3
Plunge the tomatoes into the boiling water for 10 seconds, then immediately transfer them to the ice water.
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4
Peel and core the tomatoes and halve them horizontally.
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5
Set a strainer over a medium bowl and scoop the seeds and pulp from the tomatoes into it.
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6
Press the pulp to extract as much of the juice as possible; there should be 1 cup.
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7
If not, add enough of the tomato juice to make 1 cup.
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8
Arrange the tomatoes, cut side up, on a large plate, sprinkle with the garlic and season with salt and pepper.
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9
Drizzle with 2 tablespoons of the olive oil and let stand for 30 minutes.
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10
Add any juices that accumulate on the plate to the strained tomato juice.
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11
Preheat a cast-iron grill pan or preheat the broiler.
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12
Brush the baguette slices on both sides with the remaining 1/4 cup of olive oil and grill until golden, about 1 minute per side.
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13
Transfer the toasts to a large plate.
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14
Add the tomatoes, cut side down, to the grill and cook just until lightly charred, about 1 minute.
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15
Return the tomatoes to the plate and flatten slightly with a spatula.
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16
Preheat the oven to 350.
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17
Lightly oil a shallow 8-by-11-inch baking dish and arrange half of the tomatoes on the bottom.
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18
Sprinkle the tomatoes with 2 tablespoons each of parsley and basil and season with salt and pepper.
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19
Top with half of the toasts; repeat with the remaining tomatoes, 2 tablespoons each of parsley and basil and the remaining toasts.
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20
Pour the tomato juice over the toasts.
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21
Lightly oil a sheet of parchment paper and place it directly on the toasts.
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22
Cover the bread pudding with foil, pressing slightly to compact it.
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23
Bake the bread pudding in the center of the oven for about 45 minutes, or until the liquid is absorbed and the tomatoes are very soft.
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24
Remove the foil and parchment and bake about 10 minutes longer, or until crisp.
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25
Let the tomato bread pudding stand for 15 minutes, then sprinkle with the remaining 1 tablespoon each of parsley and basil and serve.
