Food & Cooking Recipes Appetizers Finger Food Recipes Tomato Ombre on Grilled Rustic Bread 3.7 (66) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Maria Robledo Prep Time: 25 mins Total Time: 25 mins Servings: 16 Ingredients 1 large , long rustic Italian loaf, such as ciabatta 2 cloves garlic, split in half crosswise 3 pounds ripe heirloom tomatoes, ranging in color from red or orange to yellow and green ½ cup extra-virgin olive oil, divided 1 ½ teaspoons flaky sea salt, such as Maldon, divided Freshly ground pepper Directions Preheat grill to high heat. Trim top crust of loaf slightly to make a flat surface, then slice loaf horizontally to create 2 long halves. Grill bread until moderately charred, 1 to 2 minutes on each side. Rub bread on both sides of each half with garlic and place, cut sides up, on a platter. Cut tomatoes into thin slices. Collect accumulated juices and spoon onto bread. Drizzle bread with a generous 1/4 cup oil. Sprinkle with 3/4 teaspoon salt; season with pepper. Shingle tomato slices on bread, arranging by color and covering each entire surface. Drizzle remaining oil over tomatoes and season with remaining 3/4 teaspoon salt. Cut tomato-topped bread into wedges and serve. Rate it Print