Three to four pints cherry tomatoes of all colors, mixed. 1 green pepper, diced 1 onion, diced 3-4 very large cloves of garlic, diced. 1/4 to 1/2 tsp hot red pepper flakes Salt Freshly ground black pepper Oilve oil, (about 2/3 cup)
Any of the following: coarse rustic bread cut into 2" thick pieces. a small baguette cut in half lengthwise, a baguette cut into thick slices.
Preheat oven to 450F. In a large 13 x 20 baking pan with raised edges, combine all ingredients and toss lightly.
Bake for 20 minutes, remove, toss again, and bake for another 40 minutes. Tops of tomatoes should be blackened slightly, and all the water from the tomatoes should have boiled off.
Save this mixture in the fridge till ready to use.
When ready, preheat oven to broil. Top rustic bread or baguette halves or slices with the tomato mixture, and broil farthest from heat for 20 minutes until edges of bread are browned. Serve open faced slices as a lunch item.
@Ferric67 I kept wishing I had photographed the process, because the tomatoes were so beautiful before they were cooked, but I can provide you with a photo of the finished sandwich, and the mixture after refrigeration. Hang on!
