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Ingredients
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Bread & Assembly
Tomato Sauce (makes ~1 1/2 cups)
Optional Garnish
Method
Tomato Sauce (makes ~1 1/2 cups)
Sweat aromatics
Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, 5–7 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown.
Build the sauce
Add 1 tablespoon tomato paste to the pan and stir for 30 seconds to caramelize. Add the crushed tomatoes and 2–4 tablespoons of the reserved tomato juice (or water) if the tomatoes are very thick. Stir in dried oregano, dried basil, sugar (if using), red pepper flakes (if using), 3/4 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.
Simmer
Reduce heat to low and simmer gently, uncovered, stirring occasionally, until the sauce thickens to a spoon-coating consistency, 15–20 minutes. If the sauce becomes too thick, add the reserved tomato juice or water 1 tablespoon at a time.
Finish
Turn off the heat and stir in the torn fresh basil and 1 tablespoon extra-virgin olive oil. Taste and adjust seasoning with salt, pepper or a pinch more sugar. Keep warm until assembly.
Bread & Assembly
Brush and toast
Lightly brush both cut faces of each ciabatta slice with the 3 tablespoons olive oil. Rub the halved garlic clove over the oiled bread for a subtle garlic note. Place slices on a baking sheet cut-side up and toast in the oven for 6–8 minutes until edges are crisp and surface is golden; alternatively, grill in a skillet or on a grill pan 2–3 minutes per side until crisp and slightly charred.
Season
Immediately after toasting, sprinkle the warm slices with a pinch of sea salt and about 1/8–1/4 tsp freshly ground black pepper each (use the 1 tsp salt and 1/2 tsp pepper listed).
Top with sauce
Spoon 1–2 tablespoons of warm tomato sauce onto each toasted ciabatta slice, spreading slightly but leaving edges crisp. For a more substantial portion, use more sauce as desired.