Tomato Recipe

Preheat and prepare loaf

Preheat the oven to 200°C (400°F). Slice the baguette diagonally into 1–1.5 cm (1/2 in) thick slices, keeping the base intact if you prefer a pull-apart style or fully slicing if making individual pieces.

Make garlic butter

In a small bowl, mash the unsalted butter until soft. Stir in the extra-virgin olive oil, finely minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until well combined.

Spread and bake

Spread the garlic butter evenly on each cut surface of the baguette slices (or between slices if pull-apart). Place the prepared bread on a baking sheet lined with parchment. Bake in the preheated oven for 8–10 minutes until the edges are crisp and the butter is melted. For extra color, switch to broil/grill for 1–2 minutes—watch closely to avoid burning.

Prepare tomatoes and mix

While the bread bakes, core and dice the ripe tomatoes into small 1 cm pieces. Place diced tomatoes in a medium bowl. Add the finely diced red onion, chopped fresh basil, 1 tsp balsamic vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Stir gently to combine and let sit 5–10 minutes so flavors meld and some juices release.

Optional cheese

If using Parmesan, stir 2 tablespoons of grated Parmesan into the tomato mixture or sprinkle on top of the warm bread after adding the tomato topping.

Top the garlic bread

Spoon a generous tablespoon of the tomato topping onto each warm garlic bread slice. If the bread is very hot or soft from the butter, allow it to rest 1 minute so the topping doesn't make it soggy.

Garnish and serve

Finish with a light sprinkle of chopped parsley and optional lemon zest for brightness. Serve immediately while the bread is warm and crisp.