Tomato Bread was only available at once restaurant back home and this was the place you named when asked where you wanted to go for dinner, your birthday, anniversary, or just for a get together. It was a hometown mainstay. The family that owned it, always made you feel like you were in their home as a guest. Perhaps we were, I believe one of the second generation owners lived upstairs. And we really were like old friends, the DH and I both grew up eating dinners there. Then we were older we started eating dinners there together.
There were some things that you just had to order with every meal, tomato bread and quesadilla. There was also their bread and cheeseballs that came out as soon as you sat down. I have not been able to recreate the cheeseball, nor the bread.
They also had the best soups in the world, at least in my mind. But, alas, I am a soup lover and love most soups. Anyway, this is the tomato bread recipe and the quesadilla recipe will follow in another post, on another day. And eventually I will share a baked potato soup that Terry, a fourth generation owner shared with me how to make.
Until then, give this recipe a try!
Preheat oven to 375 degrees F.
Spread butter evenly over cut side of French bread.
Sprinkle garlic salt over bread.
Layer tomato slices over buttered bread.
Layer mozzarella cheese slices over the tomatoes.
Place bread on a large baking sheet.
Place in reheated oven and bake until cheese is melted, 8 to 10 minutes.
Cut and serve while still hot.
Other appetizer and snack recipe ideas: