24 slices (1/2 inch thick) Italian bread
3 cloves of garlic, peeled and halved
2 tablespoons olive oil
1 1/2 pounds plum tomatoes, coarsely chopped
1/3 cup chopped fresh basil
1 tablespoon no-salt added tomato paste
3/4 teaspoon of salt
1/2 teaspoon grated orange zest
1/4 teaspoon pepper

24 slices (1/2 inch thick) Italian bread 3 cloves of garlic, peeled and halved 2 tablespoons olive oil 1 1/2 pounds plum tomatoes, coarsely chopped 1/3 cup chopped fresh basil 1 tablespoon no-salt added tomato paste 3/4 teaspoon of salt 1/2 teaspoon grated orange zest 1/4 teaspoon pepper

1. Preheat oven to 400 degrees Fahrenheit. Rub bread with one of the halved garlic cloves. Brush the bread with 1 tablespoon of oil and bake until golden brown and crisp, about 7 minutes.

2. In a small pan of boiling water, cook the 2 remaining garlic cloves for 3 minutes to blanch. Finely chop.

3. In a medium bowl, combine the chopped garlic, tomatoes, basil, tomato paste, salt, orange zest, pepper, and remaining 1 tablespoon oil. Spoon on top of the toasted garlic bread.