Roasted Tomato Ciabatta

Roasted Tomato Ciabatta
  • Oven Roasted Tomatoes

  • 6 Plum Tomatoes, halved lengthwise
  • 2 Tablespoons Olive Oil
  • 1 Tbsp. Balsamic Vinegar
  • 1 Large Garlic Cloves, minced
  • 1 Tsp. Sugar
  • 1 Tsp. Sea Salt
  • 1/4 Tsp. Black Pepper
  • Topped Ciabatta

  • 1/2 Cup Pesto
  • 1/4 Cup Fresh Parmesan
  • Rosemary Sprigs

Oven Roasted Tomatoes

  1. Preheat the oven to 450 degrees F.
  2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

Topped Ciabatta

  1. Top the ciabatta with pesto, and oven roasted tomatoes. Bake in the oven for 8-10 minutes
  2. Top with rosemary sprigs and parmesan. Cut and serve

Where To Buy