Preheat the oven to 450F.

Place the tomatoes in a medium depth roasting pan that holds them snugly in a single layer.

Sprinkle on 2 tablespoons of the olive oil and salt and pepper to taste and shke the pan ell to coat. Roast the tomatoes for about 15 minutes or so, shaking the pan now and then. When they are slightly charred on top, remove them from the oven and set them aside.

Broil, on high, bread on both sides until they are light golden with little burnt spots. Immediately rub one side of each slice with the whole clvoes of gralic, using all the garlic. On the same side, drizzle oh the remaining olive oil divided amont the slices of brad. Slightly masth the tomatoes with a fork and top the toasted bread with them.

(all recipes (c) Carlo Middione - Vivande Ristorante, as printed in Sf Examiner Epicure, 4/26/95)

Per serving: 156 Calories (kcal); 12g Total Fat; (68% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 295mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2

1/2 Fat; 0 Other Carbohydrates