Using a very sharp knife, score the bottom of each tomato with an X. Take care to only score the skin, and not cut deep into the tomato. This will make it much easier to remove the skin
Fill a bowl with water and ice cubes. Set aside
Bring a medium pot of water to a rolling boil. Carefully drop tomatoes into water. Once tomato skin pulls away at the scored X, remove tomatoes with a slotted spoon or spider strainer and immediately immerse into ice bath.
NOTE: Tomato cooking time varies based on ripeness of tomatoes, but will take approximately 5 minutes
Once tomatoes are cool enough to handle (1-2 minutes for me), remove from ice bath and peel skin. You may need to use a knife, but you may even be able to just use your fingers. Discard skin
Chop tomatoes into bite-sized chunks. Season with sea salt and oil. Set aside to rest for about 15 minutes.
While tomatoes rest, prepare the toast. Slice bread at about a 45-degree angle into slices about 3/4" thick. Toast bread well, until charred and crusty. I set my toaster at 5 1/2.
Peel garlic, and slice a very thin piece off one edge. Beginning with the sliced edge, rub garlic generously on both sides of each slice of toast. The garlic will melt into the toast, and you will use almost all of the garlic.
Place toast on a platter. Spoon tomatoes and juice generously on each piece of toast. Rip fresh basil into small pieces and garnish each bruschetta. Using vegetable peeler or cheese slicer, shave slices of Parmigiano Reggiano cheese onto bruschetta