Photo by Alex Lau, Prop Styling by Kendra Smoot
Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.
- 4 servings
- 1 ciabatta loaf
- 3 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, halved crosswise
- 2 lb. heirloom tomatoes, cored
- Flaky sea salt
- Freshly ground black pepper, chopped oregano, and/or oil-packed anchovy fillets (for serving; optional)
- Preheat oven to 300°F. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
- Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.
- Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
- Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.
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