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Bruschetta al Pomodoro

1 basket ripe cherry tomatoes
5 T extra virgin olive oil
1/2 ts salt
1/4 ts fresh ground pepper
6 slices Italian bread
3 lg cloves garlic, peeled

Preheat the oven to 450 F. 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 shake the pan 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 cloves of garlic, using all the garlic. On the same
side, drizzle on the remaining olive oil divided amongst the slices
of brad. Slightly mash the tomatoes with a fork and top the toasted
bread with them.

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