Grilled Tomatoes with Bruschetta

1 loaf Italian bread
4 large ripe tomatoes
1/2 tsp dried marjoram leaves
salt and pepper
1/3 c. olive oil
2 Tbs red wine vinegar
1 tsp. soft brown sugar
1 clove garlic minced
1/2 c. chopped, marinated artichokes
1 Tbs chopped parsley

Cut bread in to thick sliced. Preheat grill. Cut the tomatoes in half; gently squeeze out seeds. Place tomatoes, cut side down, in a shallow, ovenproof dish. Place marjoram, salt and pepper, garlic, oil, vingar and sugar in a small screw-top jar; shake well. Pour half over the tomatoes.

Cook the tomatoes under a hot grill for 30 mintes; turn halfway during cooking. Pour remaining oil mixture over the tomatoes. Remove from heat and keep warm.

Brush the bread slices liberally with oil on both sides and toast until golden. Place cooked tomatoes onto bread, top with artichokes and sprinkle with parsley.