Tomato Garlic Bread Food

TOMATO-GARLIC BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan over medium heat, stir together tomatoes, garlic, salt, lemon zest, and brown sugar. Cook, stirring constantly, until tomatoes release their juices, about 5 minutes. Reduce heat to low.
• Cut each half of ciabatta into 2 or 3 pieces. Place cut-side up on a baking sheet, and bake in preheated oven until golden brown.
• Meanwhile, stir lemon juice, olive oil, and pepper into the tomato mixture. Cook, uncovered, over medium heat until mixture is thick, about 6 to 8 minutes. Remove from heat, and spread tomato sauce over sliced bread. Serve hot.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

ROASTED GARLIC AND TOMATO BREAD

Steps:

• Preheat the oven to 400°F.
• In a food processor, add the butter, olive oil, roasted tomatoes, roasted garlic, salt and pepper. Puree.
• Slice the bread crosswise, making sure not to cut all the way through the bottom of the loaf. If you want a little help in knowing when to stop slicing, place two chopsticks alongside the loaves, one on each side, and when you cut the slices stop just as the blade hits the top of the chopsticks. Smear both sides of each slice of bread, still attached in the loaf with the garlic butter mixture. Place each loaf on a piece of tin foil, and pull the edges up, but don't wrap it fully (see the photos).
• Bake for 20 to 25 minutes until the outside is crispy. Sprinkle on the cheese if desired and return to the oven for one more minute. Serve hot.

SUN-DRIED TOMATO GARLIC BREAD

Steps:

• In a small bowl, combine the butter, cheese, tomatoes and garlic. Spread over cut sides of bread. Transfer to an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until golden brown. Cut into slices and serve warm.

GARLIC TOMATO BRUSCHETTA

Steps:

• In a large bowl, combine oil, basil, garlic, salt and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour. , Bring to room temperature before serving. Cut bread into 24 slices; toast under broiler until lightly browned. Top with tomato mixture. Serve immediately.

SPANISH TOMATO AND GARLIC BREAD

Steps:

• Preheat oven to 400°F
• Place tomatoes, garlic, salt, lemon rind, and brown sugar in a small pan.
• Cover and cook gently for 5 minutes until the tomatoes have released their juices. Split the loaf in half horizontally, then cut each half width ways into 2-3 pieces, so that you have 4-6 flat pieces.
• Bake on a baking sheet for 5-8 minutes until hot, crisp, and golden brown.
• While the bread is baking, stir the lemon juice and olive oil into the tomato mixture. Cook 8 minutes more, until the mixture is thick and pulpy.
• Spread the tomato mixture onto the hot bread, sprinkle with fresh ground pepper, and serve at once in a basket or on a platter.

TOMATO-GARLIC BREAD

Steps:

• Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 finely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 degrees F until lightly toasted, about 8 minutes.

GARLIC TOMATO BRUSCHETTA BREAD

Steps:

• Preheat oven to 375F. Line a baking sheet with parchment paper and lay the slices of bread into it, making sure they don't overlap.
• In a small bowl combine the oil with garlic and basil. Baste each slice of bread with the garlic mixture.
• Toast the bread in the oven for 6-8 minutes.
• Meanwhile, in a small bowl combine all topping ingredients.
• Remove bread from the oven and add spoonfuls of the topping salad.
• Serve immediately!

TOMATO AND GARLIC-BREAD SOUP

Steps:

• Preheat oven to 300°F. Mix 1/2 cup olive oil and 3 minced garlic cloves in large bowl. Add sourdough bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.
• Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes and 1/2 cup Parmesan cheese. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.
• Add garlic-bread croutons to soup and cook 1 minute. Ladle soup into bowls. Sprinkle with thinly sliced basil and Parmesan cheese shavings.