Grilled Tomatoes with Bruschetta

  • 1 loaf Italian bread
  • 4 large ripe tomatoes
  • 1/2 teaspoon dried marjoram leaves
  • Salt and freshly ground black pepper
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon soft brown sugar
  • 1 clove garlic, cut in half
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/2 cup chopped, marinated artichokes
  1. Cut bread into thick slices. Preheat grill. Cut the tomatoes in half ; gently squeeze out seeds. Place tomatoes, cut side down, in a shallow, ovenproof dish. Place marjoram, salt and pepper, oil, vinegar and sugar in a small screw-top jar; shake well. Pour half over the tomatoes.
  2. Cook the tomatoes under a hot grill for 30 minutes; turn halfway during cooking. pour remaining oil mixture over the tomatoes. Remove from heat and keep warm.
  3. Brush the bread slices liberally with some oil, on both sides, and toast until golden. Rub cut surface on garlic over bread. place cooked tomatoes onto bread, top with artichokes and sprinkle with parsley.
  • Preparation Time: 45 minutes
  • Yields: 4 servings
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