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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.
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Author Margie
Prep Time 20 minutes
Total Time 25 minutes
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

  1. 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. 
  2. 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.
  3. 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. 
  4. 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.