Garlic: Separate the cloves and peel each clove.

In a small saucepan over high heat, combine 2 cups of water with the tomatoes and bring to a boil; boil for 5 minutes.

With a slotted spoon, remove the tomatoes, finely chop and set aside. Boil the tomato liquid for about 10 minutes, until reduced to 1/4 cup. Set aside.

In a small bowl, combine the tomatoes, sage, rosemary and pepper. Using your fingers, gently lift the chicken skin away from the flesh of the breasts and legs; try not to tear the skin.

Stuff the tomato mixture under the loosened skin. Sprinkle the chicken cavity with salt.

Tie the legs together using kitchen string.

In a large, heavy nonstick saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, breast-side down.

Scatter the garlic cloves over and around the chicken. Reduce the heat to medium-low and cook, covered, for 20 minutes.

Turn the chicken over and cook, covered, 30 Minutes more, until the chicken registers 165 degrees on a meat thermometer and the juices run clear when a thigh is pierced with a knife.

Remove the chicken to a serving platter.

Add the reserved tomato water to the pan and cook, stirring constantly, over high heat for 2 minutes, until thick and slightly syrupy.

Spoon the sauce and garlic cloves over the chicken and serve. Serves 4.

>Excerpted from "Little Books for Cooks: Tomatoes, edited by Deri Reed. >Distributed by The Riverside Press-Enterprise, Food for 18-mar-98. >Edited by Pat Hanneman (Kitpath)

chicken. When roasted, garlic is sweet and mild. Chicken is roasted on the stove top. Mc Per Serving - 520 cals, 37g fat