Catalan Tomato bread

Catalan Tomato Bread

1 (1 pound) loaf French or Italian bread
1 or 2 large cloves garlic, peeled
2 to 3 tablespoons olive oil
1 (1/2 pound) ripe tomato, rinsed

Slice loaf in half horizontally.
Set halves, cut side upon a 15
x 12-inch baking sheet.
Broil about 4inches from heat until
toasted, about 2 minutes.
If crust side is soft, turn over and
toast 1 to 2 minutes longer.

Cut garlic clove in half.
Rub cloves over cut surface of brad.
Brush or drizzle bread with oil.
Cut tomato in half horizontally;
rub cut sides over toast, squeezing slightly to release juices.

Cut bread into 1 1/2-inch wide wedges.