Ombre Tomatoes on Garlicky Bread

From Martha Stewart's original recipe, this Ombre Tomatoes Garlicky bread  ressembles a delicious pizza which can remind you of the sultry taste of Italian delight - specially because it uses rustic Italian loaf! 

1 large rustic Italian loaf, such as ciabatta
6-8 cloves garlic, minced
3 pounds ripe heirloom tomatoes, ranging in color from red to yellow to green
1/2 cup extra virgin olive oil, plus rub
1 1/2 teaspoons flaky sea salt, such as Maldon, divided
Freshly ground pepper
Chopped fresh basil
1-2 tablespoons balsamic glaze

  1. Preheat oven to 350 degrees. Slice loaf horizontally to create 2 long halves. Rub top of each half with olive oil.
  2. Bake bread until just beginning to turn golden brown.
  3. Spread minced garlic over the top of each half, then cut tomatoes into thin slices and arrange in an ombré pattern on the bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.
  4. Bake an additional 5-10 minutes, until tomatoes begin to soften and bread is good and toasty. Top with fresh basil and balsamic glaze.
  5. Cut toasty tomato-topped bread into wedges and serve.
Posted by Diane Araga, on October 10, 2013 at 9:00 AM