Cheesy Tomato Garlic Bread
–A big honkin’ loaf of bread, something soft and absorbent that can be stuck in the oven and not turn out tough as a rock. Lindsay picked out the bread for last night as her heritage is Italian and we figured we’d capitalize on the good karma resulting from that association.
–Tomatoes, as many as you want, nice juicy ones that will soak into the bread. The bigger your bread loaf the more tomatoes you should purchase. Besides…who ever has too many tomatoes?
–Cheese…whatever kind you feel would be best on bread. We picked out a nice chunk of Romano cheese.
1. Preheat oven to 350 F. Cut the bread in half lengthwise. Set it on a slightly oiled baking sheet.
2. Cut up the tomatoes and spread them on the inside of the bread, covering as much area as possible.
3. Spread on butter (as much as you want, depending on how buttery you like your garlic bread.
4. Sprinkle on garlic powder, onion powder, oregano. All to taste.
5. Grate the cheese and spread it over top.
6. Put the bread in the oven till you feel the cheese is appropriately melted.
Take it out and eat it. It will probably be slightly crunchy but not too tough because of all the juices that were soaking in.
Next time I do this I’m going to put real onions and olives on the bread too. I’ll let you all know how that goes.