Macaroni Salad With Summer Tomatoes

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8 ounces uncooked medium elbow macaroni

3 tablespoons white balsamic vinegar

1 tablespoon minced fresh basil

3/4 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon crushed red pepper

3 tablespoons extravirgin olive oil, divided

2 teaspoons minced garlic, divided

4 cups chopped seeded tomato (about 6 tomatoes)

1 (1-ounce) slice white bread

1/8 teaspoon salt

2 tablespoons thinly sliced fresh basil

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