Back to Tomato Ombre on Grilled Rustic Bread All Reviews for Tomato Ombre on Grilled Rustic Bread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Tomato Ombre on Grilled Rustic Bread Credit: Maria Robledo Recipe Summary prep: 25 mins total: 25 mins Servings: 16

Ingredients Ingredient Checklist 1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2 cup extra-virgin olive oil, divided 1 1/2 teaspoons flaky sea salt, such as Maldon, divided Freshly ground pepper

Gallery Tomato Ombre on Grilled Rustic Bread Credit: Maria Robledo

Recipe Summary prep: 25 mins total: 25 mins Servings: 16

Tomato Ombre on Grilled Rustic Bread      Credit: Maria Robledo

Tomato Ombre on Grilled Rustic Bread

Credit: Maria Robledo

Tomato Ombre on Grilled Rustic Bread

Recipe Summary prep: 25 mins total: 25 mins Servings: 16

Recipe Summary

prep: 25 mins total: 25 mins

Servings: 16

prep: 25 mins

total: 25 mins

prep:

25 mins

total:

Servings: 16

16

Ingredients

Ingredients

  • 1 large, long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green 1/2 cup extra-virgin olive oil, divided 1 1/2 teaspoons flaky sea salt, such as Maldon, divided Freshly ground pepper

Directions

Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter.

Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper.

Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve.

Reviews (4)

 Add Rating & Review     66 Ratings   5 star values:        19    4 star values:        19    3 star values:        19    2 star values:        9    1 star values:        0

Reviews (4)

Add Rating & Review     66 Ratings   5 star values:        19    4 star values:        19    3 star values:        19    2 star values:        9    1 star values:        0

Add Rating & Review

66 Ratings 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 9 1 star values: 0

66 Ratings 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 9 1 star values: 0

66 Ratings 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 9 1 star values: 0

  • 5 star values: 19 4 star values: 19 3 star values: 19 2 star values: 9 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       08/30/2015   Absolutely best recipe of the tomato season. Make it again and again and it never ceases to delight us and our guests. A perfect way to show off the hard work of growing heirlooms and eating them in a beautiful, simple way!  

Martha Stewart Member     Rating: Unrated       10/14/2013   I found this on the cover of one of my old magazines and made it.I could not believe how simple and elegant it was. I used Giant Black, Moon Glow and Green Zebra tomatoes that we grow on our farm, I also brushed the bread with Mrs. Burns Lemon Basil... it was fantastic. I will defiantly serve this again. It was a huge hit !!  

Martha Stewart Member     Rating: 5 stars       08/28/2013   I made this as an appetizer and it was so beautiful and delicious! Everyone loved it. It's amazing how the garlic flavor is imparted to the bread just by rubbing the cut gloves over the bread. If you can't find green tomatoes (which i couldn't) just use yellow, orange and red! So good!  

Martha Stewart Member     Rating: 5 stars       08/10/2013   I made this wonderful appetizer last night for our BBQ. Exactly as described - it was done in under 30 minutes and looked gorgeous. I will do this again, many times. Guests inhaled it, it was that good.

    Martha Stewart Member

    Rating: 5 stars 08/30/2015

Absolutely best recipe of the tomato season. Make it again and again and it never ceases to delight us and our guests. A perfect way to show off the hard work of growing heirlooms and eating them in a beautiful, simple way!

Rating: 5 stars

Rating: Unrated 10/14/2013

I found this on the cover of one of my old magazines and made it.I could not believe how simple and elegant it was. I used Giant Black, Moon Glow and Green Zebra tomatoes that we grow on our farm, I also brushed the bread with Mrs. Burns Lemon Basil… it was fantastic. I will defiantly serve this again. It was a huge hit !!

Rating: Unrated

Rating: 5 stars 08/28/2013

I made this as an appetizer and it was so beautiful and delicious! Everyone loved it. It’s amazing how the garlic flavor is imparted to the bread just by rubbing the cut gloves over the bread. If you can’t find green tomatoes (which i couldn’t) just use yellow, orange and red! So good!

Rating: 5 stars 08/10/2013

I made this wonderful appetizer last night for our BBQ. Exactly as described - it was done in under 30 minutes and looked gorgeous. I will do this again, many times. Guests inhaled it, it was that good.

All Reviews for Tomato Ombre on Grilled Rustic Bread

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tomato Ombre on Grilled Rustic Bread

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest