Peperonata Bruschetta

Directions

1. 1
   Cut small X on bottom of each tomato, and place in bowl.
2. 2
   Cover with boiling water, and let stand 1 minute.
3. 3
   Drain, then peel and chop tomatoes.
4. 4
   Heat oil in saucepan over medium heat.
5. 5
   Add garlic, roasted red peppers, honey, rosemary, bay leaf, and tomatoes.
6. 6
   Bring mixture to a boil; reduce heat to medium-low, and simmer 10 minutes.
7. 7
   Place 2 slices mozzarella on each slice of toasted bread.
8. 8
   Top each with 1/4 cup warm peperonata mixture.