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Tomato Ombre

Tomato Ombre

Tomato Ombre on Grilled Rustic Bread

Adapted from Martha Stewart

 

1 large, long rustic Italian loaf, such as ciabatta

2 cloves garlic, split in half crosswise

3 pounds ripe heirloom tomatoes

½ cup Arbequino extra virgin olive oil, divided

1 teaspoon salt, divided

Freshly grated pepper

 

Preheat grill to high heat or broiler in your oven. Slice loaf horizontally to create 2 halves. Grill or broil bread until moderately charred about 2 minutes on each side. Rub bread on both sides of each half with garlic and place; cut side up on a platter.

 

Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with generous ¼ cup olive oil . Sprinkle with ½ teaspoon salt and season with pepper.

Shingle tomatoes slices on bread, and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining salt. Cut tomato-topped bread into wedges and serve.