4 cups diced Roma tomatoes
1 cup diced white onion
2 tsp minced garlic
1/3 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp dried oregano
2 tbsp sugar
1 lb lump blue crabmeat, be sure all shells are removed
1 1/2 tsp salt
1/2 tsp freshly ground coarse black pepper
1/3 cup minced fresh basil
2 baguettes, sliced, toasted
In crockpot or slow cooker combine the tomatoes, onion, garlic, oil, vinegar, oregano, and sugar; place lid on cooker and cook on low setting for 2 hours. Gently stir in the crab, salt, and pepper. Cook on low for another hour. Fold in the basil.
Top the toasted baguette slices with the warm bruschetta for serving.
Note: If you prefer, you can serve on whole-grain crackers for a healthier touch!