Serves 4 - 6
2 lbs. very ripe tomatoes
2 tablespoons olive oil
kosher salt and freshly ground pepper
2 slices white bread, crusts removed
1 lbs. (two sheets) puff pastry
2 tablespoon capers (or) 4 oz. small black olives
6 oregano or rosemary sprigs
Preheat oven to 425 degrees. Place baking sheet in refrigerator to chill.
Process bread into fine crumbs. Mix with leaves from two oregano (or rosemary) sprigs. Stem tomatoes, put in pot of boiling water for 10-15 seconds, remove and plunge into cold water. Peel and coarsely chop.
Put olive oil in large sauce pan over high heat. Add tomatoes and salt and pepper to taste and saute for 7-8 minutes. Add bread crumb mixture and set aside
Using tart ring or plate as templates, cut pastry into six-inch disks and place them on a chilled baking sheet. Prick disks all over with fork, leaving half inch border un-pricked all around. Bake pastry for 10 minutes.
Remove pastry from oven, spread with layer of tomato mixture and sprinkle with capers or olives. Season to taste with salt and pepper if needed. Return to oven and bake for another 8 minutes. Garnish with sprig of oregano (or rosemary) and serve immediately.