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Pan Tomato

Pan Tomato


  • 1 baguette, cut diagonally into 1/4-inch-thick slices
  • 2 garlic cloves, crushed
  • 1/4 cup extra-virgin olive oil
  • 2 ripe plum tomatoes, halved and seeded
  • Oven-Dried Tomatoes
  • 2 tablespoons fresh marjoram


  1. Preheat grill to medium-high. Rub bread with garlic cloves. Brush lightly with oil. Grill until crisp, about 1 minute per side. Rub with fresh tomato halves; discard tomatoes. Top with oven-dried tomatoes, and garnish with marjoram. Serve immediately.

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