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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and halve shallot; mince half the shallot and thinly slice remaining. Peel and mince garlic. Halve baguette lengthwise. Cut tomato into a medium dice.
In a small bowl, whisk together half the mustard (you’ll use the rest later), half the vinegar, 1 TBSP olive oil, ¼ tsp sugar, and a pinch of salt and pepper. (For 4 servings, use all the vinegar, 2 TBSP olive oil, and ½ tsp sugar.) Stir in as much minced shallot as you like.