Roasted Grape Tomatoes and Garlic in Olive Oil on Ciabatta
The heavenly match of garlic, tomatoes, and olive oil is celebrated purely and rustically in this dish. Make it for a cocktail hour nosh, or throw the towel in and eat it for your main course. It’s perfect.
2 pints grape tomatoes
6 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2/3 cup plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary
1 sprig fresh oregano
Eight 3/4-inch slices of ciabatta
Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the garlic, crushed red pepper and 1 tablespoon of the olive oil and season with salt and pepper. Roast the tomatoes for about 20 minutes, until they burst and their skins begin to shrivel, stirring once halfway through.
Pour the remaining 2/3 cup of olive oil into a medium bowl. Crush the rosemary and oregano between your fingers and submerge them in the oil. Add the tomatoes and their juices, stir gently and let stand for 30 minutes.
Reduce the oven temperature to 350°. Arrange the ciabatta on a baking sheet and toast for 10 minutes, or until crisp. Spoon the tomatoes and some of the infused oil over the ciabatta, sprinkle with salt and serve.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.