Fresh Family Meals Made for Everyday Life

Grilled Tomato and Herb Bread

Recipe At-A-Glance
...
Grilling, Vegan20 min
This bread is a delicious, quick, classically summer supper.

Share this post:

Remember when I told you yesterday to make sure you saved that second loaf of ciabatta bread because I had something for you? Well, this is it, my friends. This delicious, quick, classically summer supper is how you’re going to use up that bread, plus a whole mess of tomatoes (which, if you aren’t growing yourself, people are pretty much giving away at this point in the summer).

tomatoes

Funny story about this bread. The idea for it actually came while I was out in the garden picking tomatoes. I had a handful of all different shapes, colors and sizes, and thought, huh, these would look really cool ombre style on a pizza or something.  So I jotted that thought onto my recipe idea list and moved on with my life (so many food ideas have gone to die on that list).

Then, last week, I was shopping on Amazon for a new trash can (exciting, no?) and you know those little recommendations that come up throughout the site? Well, one of them was for a subscription to Martha Stewart Living, and lo and behold, on this month’s cover of MSL is an ombre heirloom tomato bread.

Martha and I are like THE SAME PERSON. Minus the felonies.

tomato ombre bread

I immediately jumped over to Martha’s website and checked out the recipe and loved her rustic twist on my pizza idea, so I scrapped the regular pizza and did as Martha does and made it into a grilled pizza/bruschetta hybrid that is absolutely to die for. We are also drowning in fresh herbs right now, so I fancied my bread up a bit with a hefty sprinkling of fresh basil, oregano and parsley, but other than that, Martha and I are pretty much on the same page.

tomato bread

Let me tell you, this was, hands down, my favorite dinner of the summer. Not only was it ready in 15 minutes (well, if you don’t count baking the bread the day before, but you could easily pick up a fresh ciabatta from your local bakery) but it also had so much explosive flavor that you could only get from ripe tomatoes and herbs during summertime. Craig and I each had a ciabatta half to ourselves and downed our crunchy slices with glasses of chilled white wine. Such an amazing meal.

You could also serve these slices up as an appetizer for a backyard BBQ. Because they are heated on the grill, you could quickly make up a 6-8 breads (depending on the size of the grill) and have them ready for guests almost before they’ve sat down with their first drink. And, unless they’re tomato haters*, they’ll love it!

*I’m particularly sensitive to tomato haters because I am the only one of four siblings who eats tomatoes. Weirdos.

tomato ombre bread

Now, obviously, I used a whole bunch of my heirloom tomatoes from the garden (in order from red to green: Black Krim, Martino’s Roma, Italian Heirloom, Moonglow, Green Zebra), but that’s mostly just for looks. You could easily use whatever ripe, fresh tomatoes you wanted for this bread. Although, I wouldn’t recommend using hothouse tomatoes because you’re really relying on tons of bright, fresh notes from the tomatoes and herbs to make this dish flavorful, and with dull, mushy, pink January tomatoes, you aren’t going to be happy with the results.

The herbs are also totally customizable. I went the classic Italian route with basil, oregano and parsley, but really any mixture of what you have kicking around would work. And if you wanted to make this even more pizza-like, a few slices of fresh mozzarella wedged between the tomato slices wouldn’t hurt anyone. Yum.

tomato bread

I think I’m going to have to make another batch of ciabatta mostly just so I can eat this tomato bread again while the tomatoes are still fresh from the garden. I’ve got a feeling this will be the kind of meal that I dream about when it’s 10° and snowing in February. Probably should get my fill now!

Enjoy.

Grilled Tomato and Herb Bread

Grilled Tomato and Herb Bread

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This bread is a delicious, quick, classically summer supper.

Adapated from: Martha Stewart

Ingredients

  • 1 loaf ciabatta bread, sliced horizontally to make two long, flat loves
  • 1/4 cup olive oil, divided
  • 2 cloves garlic
  • 4-6 ripe tomatoes, sliced thinly
  • Handful of fresh herbs, minced (I used basil, oregano, and parsley)
  • Salt and pepper, to taste

Instructions

  1. Preheat the grill to high.
  2. Using a pastry brush, brush 1 tablespoon of olive oil over the cut side of each half of the ciabatta bread. Place bread, cut side down, on the grill and grill until brown and toasted, about 5 minutes, flip bread and grill an additional 5 minutes. Remove from grill.
  3. Rub the garlic clove over the cut side of the toasted bread, then layer bread with tomato slices, sprinkle with herbs and drizzle with remaining olive oil. Place back in the grill, close lid and grill just to heat through, about 5 minutes. Remove from grill and season with salt and pepper.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 920Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 0mgSodium: 1281mgCarbohydrates: 128gFiber: 11gSugar: 23gProtein: 24g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

What’s your favorite summertime-only dish?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

9 Responses
  1. Janet Paula Johnston

    Would loved to have seen a link to your recipe for the bread. Guess i’ll look it up on your site! The open faced sandwiches look great! Thanks!
    Janet

  2. LeesaB

    I’m one of those people who understands why people used to think they were poisonous. We must be able to smell something that the rest of the world can’t, because…oh my gosh, the smell… *shudders*

    Oh, and the texture… ick.

    That said, this recipe looks absolutely beautiful. I just won’t be eating it.

  3. I may have gotten through half of this post and then run over to facebook to send the link to my friend who has a little tabletop grille and said “I’mma need to borrow your grill. Now.”

    This looks amazing. A. MAZE. ING.

Meet Cassie
Meet Your Host

Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

Learn More About Me →

Skip to Recipe
Close-up of a woman holding a divided glass container filled with a prepped meal.

No-Stress Meals!
Meal Prep Made Easy

Tips, recipes and time-saving secrets to magical meals

FREE EMAIL GUIDE