Garlic Bread (v) Recipe

Prepare garlic butter

Allow the unsalted butter to come to room temperature so it is easily spreadable (about 20–30 minutes) or soften briefly in the microwave for 10 seconds at a time. In a small bowl, finely grate or mince 4 garlic cloves. Add the softened butter, 1 tablespoon olive oil, 2 tablespoons finely chopped fresh parsley, 1/2 teaspoon coarse sea salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon lemon juice. Mix thoroughly until smooth and homogeneous. Taste and adjust salt or lemon if needed.

If you prefer a smoother spread, pulse the mixture once or twice in a small food processor or use an immersion blender, then scrape into a bowl.

Cook sauce

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add 1/4 finely minced yellow onion and sauté, stirring, until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds more until fragrant.

Pour in the 14 oz crushed canned tomatoes, stir to combine. Add 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon sugar and 1/8 teaspoon red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and cook uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.

Remove from heat, stir in 1 tablespoon torn fresh basil if using. Taste and adjust seasoning. Keep warm or transfer to a small serving bowl for dipping.

Prepare and bake garlic bread

Preheat oven to 400°F (200°C). Using a serrated knife, slice the baguette in half lengthwise to create two large halves (or slice into 1-inch thick diagonal pieces for individual portions). Spread the prepared garlic butter evenly over the cut faces of the bread, making sure to reach the edges. Lightly brush the outside crust with a little extra olive oil to help crisp.

Place the bread, cut side up, on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 8–12 minutes until the butter is melted and the edges are golden. For a browned, slightly crisp top, switch to broil for 1–2 minutes—watch carefully to prevent burning.

Remove from oven and, if desired, sprinkle a little extra chopped parsley. Slice into serving pieces if you baked the loaf halves whole.

Serve

Serve the garlic bread hot alongside the warmed tomato sauce for spooning or dipping. Leftover garlic bread can be reheated in a 350°F (175°C) oven for 6–8 minutes until warmed through.