This bread goes great with any Italian or Mediterranean meal. I’ve also cut the bread into smaller pieces and served it as an appetizer.
Original recipe makes 6 servings
4 large fresh tomatoes, coarsely chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/3 lemon, zested
1 teaspoon brown sugar
1 loaf ciabatta bread, split in half horizontally
1/3 lemon, juiced
2 tablespoons olive oil
black pepper to taste
- 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.
Calories: 272 kcal
Carbohydrates: 44.1 g
Cholesterol: 0 mg
Fat: 7.4 g
Fiber: 3.6 g
Protein: 7.8 g
Sodium: 546 mg