2 med. - lg. ripe beefsteak tomatoes (1 lb.)
1 tsp. oregano leaves, crushed
Fresh ground black pepper
1/4 tsp. coarse (Kosher) salt
1 loaf (12" - 14" long) semolina bread, split lengthwise
1/4 c. extra virgin olive oil
1 lg. clove garlic, halved lengthwise

Halve tomatoes; gently squeeze to remove seeds; coarsely chop; place in large bowl with oregano and salt. Rub cut sides of bread with garlic pieces. Cut bread into 8 equal portions and reshape into loaf form on serving platter, cut side up. Drizzle with oil, then spoon on tomatoes; sprinkle with pepper. 8 servings.