Slow Cooker

Tomato-Garlic Bread


  • 4 large fresh tomatoes, coarsely chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ⅓lemon, zested
  • 1 teaspoon brown sugar
  • 1 loaf ciabatta bread, split in half horizontally
  • ⅓lemon, juiced
  • 2 tablespoons olive oil
  • black pepper to taste
  • Directions

  • Step 1

    Preheat oven to 400 degrees F (200 degrees C).


  • Step 2

    In a saucepan over medium heat, stir together tomatoes, garlic, salt, lemon zest, and brown sugar. Cook, stirring constantly, until tomatoes release their juices, about 5 minutes. Reduce heat to low.

  • Step 3

    Cut each half of ciabatta into 2 or 3 pieces. Place cut-side up on a baking sheet, and bake in preheated oven until golden brown.

  • Step 4

    Meanwhile, stir lemon juice, olive oil, and pepper into the tomato mixture. Cook, uncovered, over medium heat until mixture is thick, about 6 to 8 minutes. Remove from heat, and spread tomato sauce over sliced bread. Serve hot.

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