Best Spanish Tomato Garlic Bread Recipes

Spanish Tomato and Garlic Bread image

Provided by Wildflour

Categories Breads

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 large ripe tomatoes, roughly chopped
2 garlic cloves, roughly chopped
1/4 teaspoon sea salt
1/2 lemon, juice and zest of, grated
1 teaspoon soft brown sugar
1 loaf flat bread, such as ciabatta
2 tablespoons olive oil
ground black pepper

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.

Nutrition Facts : Calories 200.9, Fat 14.2, SaturatedFat 2, Sodium 310.7, Carbohydrate 18.5, Fiber 4.5, Sugar 12.1, Protein 3.4

Spanish Tomato & Garlic Bread image

Provided by TinyBubbles

Categories Vegetable

Time 21m

Yield 6-8 pieces, 4-6 serving(s)

Number Of Ingredients 9

4 large tomatoes, roughly chopped
1/4 teaspoon sea salt
2 garlic cloves, minced
1/2 grated lemon, rind of (separate, not mixed together)
1/2 lemon, juice of (separate, not mixed together)
1 teaspoon light brown sugar
1 flat loaf ciabatta (or other similar style)
2 tablespoons good quality olive oil
fresh ground pepper

Steps:

Preheat oven to 400 F.
Place tomatoes, garlic, salt, lemon rind and brown sugar in a saucepan.
Cover and cook gently for 5 minutes, until the tomatoes have released their juices.
Split bread loaf in half horizontally, then cut each half into 3-4 pieces. Bake 5-8 minutes, until crisp and golden.
While the bread bakes, stir lemon juice and olive oil into the tomato mixture. Cook uncovered for 8 minutes more, until thick and pulpy.
Spread tomato mixture on top of the hot bread pieces, sprinkle with fresh ground pepper, and serve.