Tomato bread is a retro classic that reminds me of growing up in the 70’s. It appeared frequently as an appetizer at family parties. Tomato bread was replaced by the trendier bruschetta, but it’s still a delicious way to showcase homegrown tomatoes and garden fresh basil.

I make tomato bread for dinner once every summer. But it’s not top of mind. When that first batch of homegrown or local tomatoes arrives, I make Caprese salad. Then BLT’s and roasted tomato sauce. At which point I remember this old-school classic, essentially a French bread pizza – Margherita style.

Soft French bread from the bakery section of the grocery store is a sturdier base for juicy tomato slices than a squishier Italian or Vienna bread. But use your favorite style of soft bread. (I also like to use the French baguette from Panera which is dense and slightly chewy.) This is not the time for a fancy, crusty bread that’s holey and chewy.

I’ve provided a recipe. But think of it more as a suggestion to make your own tomato bread this summer. Still, even for a dish like this one that is easy to improvise, I appreciate a well-written recipe.

Speaking of kitchen improv, I also really enjoyed this thought-provoking essay: The Constant Reinvention of No-Recipe Recipes at Eater.com. It traces the shifting nature between improvisational cooking versus precision recipes.

Tomato Bread

For the best tomato bread, use the best bread. A firm French bread stands up to the moisture of the tomatoes better than softer Vienna style or Italian loaf, but it’s up to you. Fresh basil is practically obligatory on homegrown tomatoes. Still, I can't resist adding a sprinkle of dried oregano and fennel seeds. Vary the herbs to suit your preferences.

Print Recipe Pin Recipe

Author Margie

Prep Time 20

Total Time 25

Servings 6 servings

Ingredients

1 pound loaf of French bread
1 clove garlic optional
3 tablespoons extra virgin olive oil more as needed
2 – 3 medium tomatoes cored and sliced thinly into ¼ inch rounds
6 – 8 ounces part-skim mozzarella cheese shredded
Fresh basil leaves torn
1/8 teaspoon dried oregano plus more to taste
1/8 teaspoon fennel seeds crushed or whole as you prefer
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Preheat broiler. Cut loaf crosswise into thirds; then carefully slice each third lengthwise. Slice garlic clove in half and rub cut-side of garlic onto bread. Brush bread with olive oil.
Top with slices of tomato, covering entire length of bread. Scatter torn basil over tomatoes. Sprinkle with oregano, fennel, salt, and freshly ground black pepper. Cover tomatoes with mozzarella.
Arrange bread on baking sheet. Broil approximately 4 inches from heat for 3 to 5 minutes or until cheese melts and browns to your liking. Keep a close eye on the tomato bread and rotate or reposition the baking sheet as needed for even melting/browning.
Allow tomato bread to cool for 10 minutes before serving. The cheese and tomatoes get extremely hot, so it's important to cool sufficiently before eating.

Notes

My bread of choice is a soft but firm French loaf with a uniform crumb. This is not the time for bread that’s too holey or crusty. I use French loaves from the grocery store bakery or the French baguette loaf from Panera.
As described above, I cut the bread into 6 fairly large pieces, perfect for main course portions. For appetizer portions, cut the bread into smaller pieces after cooling.
For best results, use block mozzarella that you shred yourself. Packaged shredded cheese is a quick, convenient option, but doesn’t melt as well and seems to brown more quickly.
Rotate or reposition pan under broiler as needed for even browning, and keep a close eye on the tomato bread as the cheese starts to melt to avoid over-browning.