Ingredients
Makes 25 servings
Step 1
Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.
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Reviews (22)
Back to TopI think this is a great and easy recipe. I love marjoram but I can imagine that it would taste good with almost any fresh herb.
Anonymous
Columbus, OH
7/3/2016
I reduced this to 2/3-lb (2c) cherry tomatoes for two people and there were just a few tomatoes leftover. I used dried marjoram (added the last 10 mins). Super tasty!
Anonymous
11/11/2012
I cant say I loved this. It was a bit dull. I served it at a party last night and it was the least favorite of all my epi recipies.
aleneshannon
Calgary
10/23/2011
Hi, I skipped the marjoram as well. I made this for Christmas Dinner Appitizer and there will be kids. I know Basil is well liked so I used that. It smelled very good while the tomatoes were roasting last night. Can't wait to serve it today. Taking the advice from another cook, I will cut up the ciabatta before adding the tomatoes. Oh yeah, I'll sprinkle some Parmesan Cheese before serving, Everything goes Better with Cheese :)
travlinkristin
Bloomfield, MI
12/25/2010
Cannot go wrong. I served this full recipe as part of a dinner for 15 people..it was gone in minutes.
Anonymous
New York, NY
12/22/2010
a slightly diff take on bruschetta. The benefit is that you can make the topping one day ahead so you have less to deal with on the day you are entertaining. I cut down on the red pepper since it was for kids too and went with basil instead of marjoram. Am making it the second time in 2 weeks !
Anonymous
San Francisco
12/17/2010
I loved this recipe! Delicious and so simple to make. I made it 2 days ahead of time. I used dried marjoram and a sweet locally made balsamic. I added a touch of sugar. It was sweet, but fabulous!
butterchard
Sonoma CA
12/6/2009
Delicious and great presentation. I followed one the reviewer's suggestion and cut the bread into serving pieces before cooking. Anything that I can do ahead of time works for me. I also sprinkled a little parmesan on. I didn't use the marjoram as I had fresh basil - the flavors were wonderful. This will be on of my go to appetizers for dinner parties.
jackiking
4/13/2009
I don't understand why there aren't more reviews here. This is a phenomenal, easy recipe that can be made in advance. I make the tomato mixture as is and serve with french bread rounds on the side. Have left overs? Try serving over chicken or pasta. Simply. Easy. Fantastic.
Anonymous
State College, PA
8/30/2008
I made this for a wine tasting picnic and everyone loved it! I did change the recipe slightly... I roasted the tomatoes as instructed but instead of placing it onto bread and toasting I pored it over goat cheese and served with crackers. Will absolutely be making again!
lhmclellan
Portland, OR
8/25/2008
I made this two days before my Christmas party, which gave the flavors time to really settle in. Absolutely delicious. What flavor - and easy. I followed the recipe as is and had no complaints.
Anonymous
Warren, NJ
12/29/2007
This was a very fresh, easy spread. I made it 2 days before it was served. Very tasty!
Anonymous
Chicago, IL
12/23/2007
This was a good way to use up the mulitude of cherry/grape tomatoes from the garden. Was a bit sweet. Next time will follow other reviewer's suggestion of using a little cheese to balance the sweet.
karakt
Cincinnati
7/23/2007
New Year's 2006 Progressive Dinner hit! I took the advise of previous reviewers and added lots of fresh basil along with slightly less marjoram. The crispiness of the ciabatta was fantastic contrast to the juicy tomatoes (also used some yellow grape tomatoes along with the red one's). They are very sweet and needed quite a bit of salt to balance flavor (be sure to taste for salt at end of roasting phase). Next time I will also add a some garlic to the roasting pan. Good quality ciabatta is key - the holes soak up the juices and the crust remains crispy!
einerson
Hilliard
1/1/2007
It looked beautiful, but I did not like the marjoram taste. I would use goat cheese and top with basil instead. I brought it to a party whole and cut it when I got there. Everyone thought is was very martha stewart.
gwenrogers
sun valley, Idaho
5/28/2005
