Tomato Ombre on Grilled Rustic Bread

Photo: Maria Robledo
Prep Time:
25 mins
Total Time:
25 mins


  • 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


  1. 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.

  2. 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.

  3. 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.

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