Cut the French bread in half and spread with olive oil and sea salt. Lightly grill the bread for about 5 minutes until heated through and there are grill marks on the bread.

In the meantime, puree the San Marzano tomatoes and about ¼ cup liquid and olive oil in the food processer until a paste is formed (or if using fresh, boil for about 4 minutes).

Warm tomato mixture in a saucepan for about 5 minutes.

Mash the roasted garlic clove into the tomato paste and add 6 tablespoons olive oil and 1 teaspoon fleur de sel. Heat for about 4-5 minutes.

Spread tomato mixture generously on the lightly grilled bread. May be served at room temperature.