Tomato Tatins

Directions

1. 1
   Preheat oven to 450 degrees F and lightly brush 2 shallow baking pans or sheet pans with oil.
2. 2
   Cut tomatoes into 1/2-inch thick slices and arrange in 1 layer in baking pans.
3. 3
   Roast tomatoes in upper and lower thirds of oven until just tender but not falling apart, about 15 minutes, and cool slightly in pans on racks.
4. 4
   Leave oven on.
5. 5
   Halve garlic.
6. 6
   Cut bread into 1/2-inch thick slices and with a 4-inch round cutter cut out 4 rounds.
7. 7
   Brush rounds on both sides with remaining 1/3 cup oil and arrange in 1 layer on a baking sheet.
8. 8
   Toast rounds in middle of oven until golden brown, about 5 minutes, and immediately rub on both sides with cut sides of garlic.
9. 9
   Season toasted rounds with salt and pepper.
10. 10
    Brush the bottoms and sides of 4 (4-inch diameter, 1 cup measurement) ramekins lightly with extra-virgin olive oil.
11. 11
    Layer 1 slice each of yellow and red tomato in bottom of each ramekin and spread 1 teaspoon pesto evenly over each.
12. 12
    Repeat layering once and top each tatin with a toast round.
13. 13
    Bake tatins in middle of oven just until hot, about 5 minutes.
14. 14
    Invert a plate over each ramekin and invert ramekins onto plates.
15. 15
    Serve tatins immediately.