ROASTED TOMATO JAM TOASTS

Makes: 8 servings as an appetizer

6 pounds beefsteak tomatoes (about 6 large), coarsely chopped 8 garlic cloves, ends removed and halved

2 tablespoons fruity olive oil

1 teaspoon fresh thyme leaves

1 teaspoon salt

¼ teaspoon black pepper

French baguette or ciabatta

Olive oil

Italian parsley sprigs for garnish

1. Preheat the oven to 4 2 5 F.

2. In a large nonaluminum baking pan, combine the tomatoes, garlic, oil and thyme and mix until well blended.

3. Roast for about 2 to 2 ½ hours, stirring every 3 0 minutes. The liquid will slowly evaporate, and the mixture will begin to thicken and lightly caramelize.

4. Remove it from the oven and let it cool. Add the salt and pepper and taste for seasoning. Store in an airtight container.

5. To make the toasts: Slice baguette into ¼ -inch pieces or split ciabatta in half horizontally lengthwise, cut crosswise into 1 ½ -inch slices. Lay them flat on a baking sheet. Lightly sprinkle olive oil over the bread slices.

6. Preheat the broiler to broil. Broil the bread slices for about 3 minutes or until they are nicely browned. (You can also toast or grill the bread.)

7. Spoon some of the tomato jam on each slice of toasted bread, pushing it down so it infuses into the bread. Garnish with parsley sprigs. Transfer the toasts to a platter and serve.

Advanced preparation: The jam may be prepared up to one month ahead, covered in an airtight container and refrigerated.