Tomato And Chilli Recipe

Name: Lombardi's Ristorante Italianos Tomato And Chilli Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 loaf French baguette or Italian loaf; 0.5 cups unsalted butter (softened); 1 tbs olive oil; 3 cloves fresh garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 2 tbs fresh parsley (finely chopped); 3 cups ripe tomatoes (medium); 1 unit red chilli (fresh, seeded and finely chopped); 1 unit shallot (finely minced); 1 tbs lemon juice; 1 tbs extra-virgin olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 6 leaves fresh basil (chiffonade); 0.25 cups grated Parmesan or Pecorino (optional); 0.5 tsp chilli flakes (optional, for extra heat)

Inspired by Lombardi's Ristorante Italiano

Time30m

Serves4

Make Tomato And Chilli Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Garlic Bread Base

1 loaf French baguette or Italian loaf

1/2 cups unsalted butter (softened)

1 tbs olive oil

3 cloves fresh garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

2 tbs fresh parsley (finely chopped)

Tomato & Chilli Topping

3 cups ripe tomatoes (medium)

1 unit red chilli (fresh, seeded and finely chopped)

1 unit shallot (finely minced)

1 tbs ReaLemon lemon juice

1 tbs extra-virgin olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

6 leaves fresh basil (chiffonade)

Finishing

1/4 cups grated Parmesan or Pecorino (optional)

1/2 tsp chilli flakes (optional, for extra heat)

Method

Garlic Bread Base

Prepare bread

Preheat oven to 200°C (400°F). Slice the baguette lengthwise in half, or make diagonal slices about 1 inch apart without cutting all the way through for pull-apart style.

Make garlic butter

In a bowl, combine the softened unsalted butter, olive oil, minced garlic, salt, black pepper, and chopped parsley. Mix until smooth and evenly distributed.

Assemble and bake

Spread the garlic butter evenly over the cut sides of the bread. Place the bread on a baking sheet, cut-side up. Bake in the preheated oven for 8–10 minutes until butter is melted and edges begin to turn golden. If you like a crispier top, switch to broil for 1–2 minutes, watching carefully to avoid burning.

Tomato & Chilli Topping

Prepare tomatoes

While the bread bakes, core and dice the tomatoes into small uniform pieces. If tomatoes are very juicy, gently scoop out excess seeds and liquid to avoid soggy bread.

Mix topping

In a bowl, combine diced tomatoes, finely chopped red chilli (taste and adjust amount if you prefer milder heat), minced shallot, lemon juice, extra-virgin olive oil, salt, and black pepper. Stir gently to combine and let sit 5–10 minutes to meld flavors.

Add basil

Just before using, fold in the chiffonade basil so it stays bright and aromatic.

Finish & Serve

When the garlic bread is hot and golden, remove from oven. If you baked it whole, slice now into serving pieces. Spoon a generous amount of the tomato and chilli topping over each piece of garlic bread. If desired, sprinkle grated Parmesan and a pinch of chilli flakes over the top.

Serve immediately while the bread is warm and the topping is fresh. Leftover topping can be refrigerated up to 2 days; reheat bread briefly before serving.