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1
Preheat oven to 450 degrees F and lightly brush 2 shallow baking pans or sheet pans with oil.
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2
Cut tomatoes into 1/2-inch thick slices and arrange in 1 layer in baking pans.
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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.
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4
Leave oven on.
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5
Halve garlic.
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6
Cut bread into 1/2-inch thick slices and with a 4-inch round cutter cut out 4 rounds.
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7
Brush rounds on both sides with remaining 1/3 cup oil and arrange in 1 layer on a baking sheet.
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8
Toast rounds in middle of oven until golden brown, about 5 minutes, and immediately rub on both sides with cut sides of garlic.
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9
Season toasted rounds with salt and pepper.
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10
Brush the bottoms and sides of 4 (4-inch diameter, 1 cup measurement) ramekins lightly with extra-virgin olive oil.
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11
Layer 1 slice each of yellow and red tomato in bottom of each ramekin and spread 1 teaspoon pesto evenly over each.
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12
Repeat layering once and top each tatin with a toast round.
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13
Bake tatins in middle of oven just until hot, about 5 minutes.
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14
Invert a plate over each ramekin and invert ramekins onto plates.
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15
Serve tatins immediately.
