Tomato Bread
Yield 12 toasts
Free of: gluten and top 8 allergens.
The best dishes are often the simplest!
Ingredients
1 pound Roma or plum tomatoes, both ends trimmed, and cut in half crosswise
3 tablespoons Emerald Herb Oil, divided (2 tbsp + 1 tbsp)
2 tsp minced garlic
12 large slices of a gluten-free sourdough round or other country-style bread or baguette
Instructions
- For the roasted tomatoes, preheat oven to 425-degrees F. Line a rimmed baking sheet with aluminum foil or a silpat.
- In a medium bowl combine tomatoes, first 2 tablespoons of herb oil, and garlic. Toss gently to coat tomatoes well.
- Lay the tomatoes, cut side up in a single layer on prepared baking sheet. Drizzle with any remaining oil/garlic from the bowl and the last tablespoon of herb oil. Roast for 20 minutes. Drop heat to 250-degrees F and continue to cook for another 20 minutes.
- The finished tomatoes will shrink in size by about half and will look slightly shriveled. Remove from oven and let cool. When tomatoes are cool to the touch, remove the skins which will slide right off.
- Place tomatoes and the juices in a blender. Pulse several times until a nice texture is achieved. Set aside.
- Prepare a grill, oven, cast iron skillet, or toaster for toasting the bread.
- Cut bread into 3/4-inch slices. If using a baguette, cut on a long diagonal.
- Working in batches, grill bread on lightly oiled grill rack over medium heat to achieve grill marks, about 1-2 minutes on each side. You can also bake the bread at 400-degrees F until toasty and golden. Baking time will depend on the type and thickness of your bread. Another option is to grill the bread over medium heat in a lightly oiled cast iron skillet, about 1-2 minutes on each side. You can also pop in the toaster. It's important that the bread is nice and crispy to stand up to the sauce.
- Spread the top of each slice with a tablespoon of roasted tomato sauce and serve immediately. You can also present the bread and roasted tomato sauce on a platter for your family or guests to prepare a slice or two for themselves.
Notes
Traditional Catalan Tomato Bread
Ingredients
12 large slices of a sourdough round or other country-style bread or baguette
6 garlic cloves, halved lengthwise
3 ripe fresh tomatoes, halved crosswise
4-6 tbsp Spanish extra-virgin olive oil
Coarse sea salt to taste
Method
- Toast the bread as instructed in the above recipe.
- Remove bread from heat and immediately rub top side of each slice with cut side of a garlic half, using one garlic half for 2 slices of bread. Then rub with cut side of a tomato half, using 1 tomato half for 2 slices of bread and allowing most of the pulp to be absorbed by the bread.
- Give the bread a quick drizzle of a high quality olive oil. Sprinkle with a pinch of salt and serve immediately, as tomato bread can go soggy quickly.
Often in Catalonia, restaurants will bring a board or platter with all 5 ingredients laid out. The platter is then passed around for guests to prepare a slice or two for themselves.
Courses Starters
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/tomato-bread/