Roasted Garlic and Tomato Bread
Garlic bread moves up a notch.Katie Workman bread, garlic bread, italian bread, roasted garlic, roasted garlic bread
Serves 10 to 12
Serving Size: 12
Garlic bread is one of those somewhat retro-feeling indulgences, right? You forget about it (because, really, you’re not supposed to think about garlic bread, are you? Sure you are), and then one day a waiter puts down a basket of hot, buttery, oil-laced garlic bread on the table, announced by its delightfully assertive and unmistakable aroma, and if you even think for a minute you can resist you are a better woman than I.
This version trades in minced raw garlic for the slightly mellower and softer taste of roasted garlic, and a pop of color and flavor from roasted tomatoes. You can roast the garlic and tomatoes on the same baking sheet at 375 or 400°F for about 30 minutes, then take out the tomatoes and let the garlic roast on for a bit if it’s not super soft (just give it a squeeze in the tin foil to check)—it is not an exact science, just until they are both soft.
So, when I made this for the photos, Cheyenne Cohen, my friend and a hellofa photographer, said, “Oh my god, is that garlic bread!” She then proceeded to eat her way through pretty much the whole loaf during the course of the day, and happily took home the leftover roasted tomato-garlic paste for another batch. I am not garlic bread shaming her (and she’s not the type of person to be garlic bread shamed) – I am bragging. That, my friends, is a successful recipe.
You will have some leftover paste probably – save it for a few days and make another small baguette or two, or you could stir the paste into a pot of rice, or toss it with some hot pasta. Or spread it on a crostini and top with some cheese. Once you taste it you will certainly come up with loads of ideas for how to use it.
You can skip the cheese on top if you don’t want it. And if you do, any finely grated hard cheese would be great, so whatever you have on hand.
I might also add in some fresh herbs next time, when you are pureeing the garlic and tomatoes – oregano would be great, or thyme, or basil. I would start with 1 teaspoon thyme or oregano leaves, or 1 tablespoon chopped basil.
Note: This recipe calls for slicing the bread before putting it into the oven, but not cutting it all the way through. 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.
Roasted Garlic and Tomato Bread
- 3 12-inch loaves Italian bread, cut almost all the way through into 12 slices each (see Note)
- 4 tablespoons butter, at room temperature
- 2 tablespoons extra virgin olive oil
- 6 medium Roasted Tomatoes, seeded and skins removed
- 1 head roasted garlic
- Kosher or coarse salt and freshly ground pepper to taste
- 2 tablespoons finely grated Pecorino Romano or Parmesan
1. Preheat the oven to 400°F.
2. In a food processor, add the butter, olive oil, tomatoes, garlic, salt and pepper. Puree.
3. Smear both sides of each slice of bread, still attached in the loaf (see Note again) 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).
4. 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.
Cutting Bread Almost All the Way ThroughIf 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.
This recipe calls for slicing the bread before putting it into the oven, but not cutting it all the way through. 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.