Grilled Tomatoes with Bruschetta

By bronxie

Ingredients

• 4 ripe tomatoes
• 1/2 tsp. dried marjoram leaves
• 2 Tbsps. red wine vinegar
• 1 tsp. soft brown sugar
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 2 Tbsps. olive oil, extra
• 2 Tbsps. olive oil, extra
• 1 loaf Italian bread, cut into thick slices
• 1 clove garlic, cut in half
• 1 oz. marinated artichokes, chopped, undrained
• 1 Tbsp. flat leaf parsley, finely chopped

Preparation

Step 1

Preheat grill. Cut tomatoes in half and gently squeeze out seeds. Place tomatoes cut-side up in a shallow ovenproof dish. Place next 4 ingredients and salt and pepper to taste in a jar with a tight fitting lid and shake well. Pour dressing over tomatoes. Cook tomatoes on a medium hot grill for 15 minutes, turning halfway during cooking. Remove from heat and keep warm. Brush bread liberally with oil on both sides. Toast until golden. Rub cut surface of garlic over bread. Place cooked tomatoes onto bread. Top with artichokes and sprinkle with parsley. Serve immediately.