Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 to 4 cloves garlic, chopped
• 2 pints cherry tomatoes
• 1 teaspoon crushed red pepper flakes
• Salt
• A handful flat-leaf parsley, chopped
• A few basil leaves, torn
• 1 loaf semolina bread, sliced

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Heat about 2 tablespoons extra-virgin olive oil in a medium skillet over medium heat. Stir in the garlic, saute for 2 minutes, then add the tomatoes and hot pepper flakes. Season with salt, to taste, and toss to coat in the oil. Cover the pan, raise heat a bit and cook until the tomatoes burst, about for 10 to 12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasoning and remove from the heat.
3. Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of extra-virgin olive oil before serving.