Tomato-Garlic Bread

Pane al pomodoro e aglio

Yield

Serves 6 to 8

Ingredients

¼ cup extra-virgin olive oil, plus more for drizzling 4 garlic cloves, crushed and peeled 1 (18-inch) loaf seedless Italian bread (or 2 smaller loaves), split lengthwise 1 ½ teaspoons dried oregano, preferably Sicilian oregano on the branch 1 ripe tomato, halved Kosher salt

Recipe

Combine the olive oil and garlic in a small bowl and let steep 30 minutes. Preheat the oven to 400 degrees F.

Set the bread cutside-up on a baking sheet. Brush with the oil. Rub the garlic pieces on the bread, leaving them on the bread. Sprinkle with the oregano. Bake until the bread is crisp and golden, about 8 to 10 minutes.

Remove any large garlic chunks. Rub the cut sides of the tomatoes on the bread, letting the juices soak in. Drizzle with a little more olive oil and sprinkle with salt. Cut into pieces and serve immediately.

ITALIAN-AMERICAN FAVORITES:

Caponata

The bright, intense flavors of Sicilian cooking come together in caponata, the traditional appetizer, side dish, or condiment of fried mixed vegetables, capers, nuts, and dried fruit, all marinated in an agrodolce, a sour-sweet sauce made with vinegar and sugar. Agrodolce as a preservative is especially popular in the coastal areas of Italy, where once sailors and fishermen needed vegetables and fish to be preserved on their long sea voyages. But when you have a combination as delicious as caponata, where eggplant is usually the star, it was only a matter of time before caponata began to appear on tables throughout Italy and traveled to America with Sicilian immigrants. Now, of course, it’s hard to find an Italian American restaurant that doesn’t serve caponata or an Italian American family that doesn’t have some on hand.

Summer is the perfect time to make your own caponata, when eggplant and tomatoes are at their peak. It’s such an easy dish to make, and easy to make ahead and have stashed in the refrigerator (when it sits for a day or more it tastes even better). And there are so many ways to put it to delicious use: on its own, as a side dish, or with an antipasti, slathered on bruschetta, spread on a sandwich of fresh burrata or mozzarella, or served with pasta or grilled meat or fish. I especially like it with grilled tuna.

There are dozens of caponata varieties, like the one from Agrigento that may include honey, garlic, cayenne pepper, and almonds. The classic Palermo version is the one I make most often, with eggplant, tomatoes, onions, celery, olives (I like big, fat green Cerignola olives), and capers for saltiness. I also include red peppers and zucchini, pine nuts for a nice crunch, and golden raisins for sweetness. Some versions of the recipe include fresh basil, but I like to use mint instead. Its bright flavor is just the right touch for this Sicilian classic.