Roasted Cherry Tomato and Fresh Herb Bread

Ingredients for Roasted Cherry Tomato and Fresh Herb Bread

• 900g (1450ml ) very small cherry tomatoes, halved

• 60ml olive oil

• 4 shallots, minced

• 2 teaspoons balsamic vinegar

• 1/4 teaspoons dried crushed red pepper

• 2 tablespoons chopped fresh marjoram

• 900g ciabatta breads, halved horizontally

• Additional olive oil

• Additional chopped marjoram

How to make Roasted Cherry Tomato and Fresh Herb Bread

Preheat oven to 191°C. Mix tomatoes, 60ml oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 240ml tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.