Tomato Garlic Bread Recipes

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.

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.

Steps:

• Cut bread in half lengthwise and then in half widthwise. Combine butter and garlic; brush over cut sides of bread. Place on two ungreased baking sheets., Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients., Bake at 400° for 14-16 minutes or until golden brown. Cut into slices.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

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.

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.

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.

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.

Steps:

• Heat the oven to 350°F.
• Brush the slices of bread with olive oil on both sides, then arrange the slices on a baking sheet that has a rim. Toast in the oven, flipping the slices halfway through, until golden brown on both sides, 15 to 20 minutes. Maintain the oven temperature.
• Cut the 1 whole clove of garlic in half. Rub the cut sides of the garlic halves over the toasted bread slices. Set the bread aside.
• In a large skillet over medium, heat 1/4 cup olive oil. Add the onions and saute until slightly caramelized, about 15 minutes. Add the 1/2 cup of sliced garlic and saute until tender, about 3 minutes. Set aside.
• Season the chicken stock with salt and pepper.
• Lightly coat a 2 1/2-quart baking dish with olive oil.( I used a large lasagna baking dish since I worried it might bubble over) Layer half of the bread slices over the bottom of the baking dish. Spoon half of the onion mixture over the bread, then top with half of the tomatoes, a third of the grated Parmesan cheese and the chopped basil.
• Layer the remaining toast over the onions and tomatoes, then top with the remaining onions and tomatoes. Sprinkle half of the remaining cheese over the dish.
• Add 3 cups of the stock and wait 5 minutes for the bread to absorb it. Add another cup of stock and wait another few minutes.
• Continue adding stock (up to 6 cups total) until the liquid comes to within 1/4 inch of the top of the dish. Reserve remaining stock.
• Sprinkle the remaining Parmesan over the ingredients, then cover with foil and bake for 45 minutes.
• Remove the foil, increase heat to 400°F and bake until the top is golden brown. Remove from the oven and cool slightly. Once cooled, cut into 8 servings and arrange each in a shallow serving bowl.
• Heat the reserved chicken stock, then ladle some around (not over) each serving. Garnish with basil and parsley.

Steps:

• Soften the butter and mix it with the minced garlic.
• Cut the loaf of bread in half lengthwise. Spread the garlic butter on the bread.
• Top with mozzarella, and bake at 400°F (205°C) for 15 minutes. Top with tomatoes and basil, sprinkle on salt and pepper.
• For the dipping sauce, mix equal parts of balsamic vinegar and olive oil, and sprinkle with Italian seasoning.
• Slice into strips.
• Enjoy!