Cut the baguette into 3 to four inch long sections and then slice each section in half and lightly brush the inside of the bread with olive oil and grill on medium-high heat for approximately 3 to 4 minutes, or until the bread is lightly toasted and has grill marks. Remove and set aside.
Brush both sides of the tomatoes with a light coating of olive oil and grill for approximately 2 minutes per side, or until they begin to soften and have grill marks. Remove from the grill and set aside.
Heat a small skillet on medium-high heat. When the pan is hot add the remaining olive oil. When the oil is hot add the shallots and cook for approximately 7 to 10 minutes, stirring frequently. They should be nicely browned and crispy. Remove from the pan and put on a plate lined with a paper towel to absorb any excess oil.