© J Sainsbury plc 2020
Zingy roast tomatoes on garlic ciabatta
Zingy roast tomatoes on garlic ciabatta
The perfect starter for any Italian main
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 3 cloves garlic, finely chopped
- 40 g slightly salted English butter by Sainsbury's, softened
- 28 g fresh basil, washed
- 1 pack Taste the Difference part-baked half ciabattas, sliced in half lengthways
- 750 g Taste the Difference Island Beauty tomatoes, cut into quarters
- 1 tbsp olive oil by Sainsbury's
- 2 tsp Worcestershire sauce
- 1.5 tbsp balsamic vinegar by Sainsbury's
- 1 tsp Tabasco pepper sauce
- 1 tsp caster sugar
Method
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1
Preheat the oven to 180ºC, fan 160ºC, gas 4. Mix the garlic with the butter. Finely chop a quarter of the basil leaves and mix into the butter. Spread on the ciabatta and wrap in foil parcels. Set aside.
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2
Put the tomatoes in a roasting tin and drizzle over the olive oil, Worcestershire sauce, balsamic vinegar and Tabasco. Scatter over the sugar and half of the remaining basil leaves. Put the garlic bread on the top shelf of the oven and the tomatoes below, and cook for 15-20 minutes. Unwrap the bread for the final 2 minutes of cooking time to brown the edges.
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3
Pile the roasted tomatoes on top of each ciabatta and spoon over any juices in the tin. Garnish with the remaining basil leaves and freshly ground black pepper.
