Bruschetta with Oven-Roasted Tomatoes

Part One: Oven Roasted Tomatoes

• 3 or 4 plum tomatoes (fresh-picked from the garden are best!)
• 1 tablespoon olive oil
• 1 teaspoon EACH fresh chopped marjoram and thyme
• pinch EACH sea salt and pepper

-Preheat your oven to 250 degrees.

-Lop off the tops of your tomatoes. This will remove the stem as well as leave you with a flat surface to

stand and slice. Stand up your tomatoes on their flattened tops and slice lengthwise into slices about 1/4-inch thick.

-Place the sliced tomatoes into a shallow bowl. Drizzle with the olive oil. Sprinkle with the chopped herbs. Gently toss

to coat.

-Arrange the slices in a single layer on a parchment-lined baking sheet. Season with the salt and pepper.

-Roast the tomatoes in your preheated 250-degree oven for one hour. After one hour, lower the temperature to 200

degrees and roast for one more hour.

Part Two: Bruschetta with Oven Roasted Tomatoes

• Previously prepared Oven Roasted Tomatoes, chopped
• 1 baguette, diagonally sliced into 1/2-inch-thick slices
• 2 cloves garlic, cut in half
• 2 tablespoons olive oil
• 1 tablespoon fresh chopped marjoram

-Set your broiler on HIGH.

-Rub one side of each baguette slice with the raw garlic.

-Lightly brush the slices (on the same side that you've rubbed the garlic on) with olive oil. Place the slices (oil-side up)

onto a baking sheet.

-Place the slices under your broiler and broil for one minute.

-Remove the baking pan from under the broiler. Turn the baguette slices over and lightly brush with olive oil on the flip

side. You do not need to rub this side with garlic. Top with the chopped roasted tomato.

-Place the slices under your broiler once again for one minute.

-Remove from your oven, sprinkle with the fresh chopped marjoram and serve immediately.