I haven’t made this in a while, but I got some day old artisan hearth baked roasted garlic bread. Now it’s been in my fridge for a few days, I’m obligated to make loaded garlic bread.
I started by making the marinara sauce with some extra vegetables. I used up some spinach and chard and diced zucchini that I had frozen previously. I made sure to drain liquid off it once it thawed.
1/4 c. Cento double concentrated tomato paste.
Leftover spinach & chard leaves & diced zucchini & yellow squash – put into food processor. Drain liquid again.
15 oz can tomato sauce
Pink himalayan salt & black pepper
1 tsp onion powder
1 tsp kirkland signature 21 spice seasoning blend
Start with olive oil, add food processor mix of spinach, chard, & zucchini squash. Add tomato paste & stir in as it cooks.
Add salt, pepper, onion powder, 21 spice seasoning blend, & basil leaves to mixture. Stir well.
Add tomato sauce, a bit more salt & a sprinkle of seasoning blend. Stir as it cooks.
I like to hollow out some of the bread a little bit if I’m doing loaded garlic bread.
Melt 4 tablespoons of butter with 2 cloves of chopped garlic. Brush garlic butter over hollowed out rustic Italian bread. Spoon sauce mixture into hollowed out part. Add grated aged white cheddar (kerrygold dubliner cheese).
Spoon remaining sauce and add more shredded aged white cheddar. Preheat oven to 425°.
Topped with cherry tomatoes from my balcony garden. One of the perks of living in Texas!😎 Fall tomatoes are still fruiting at the end of October!
Baked at 425° for about 15 minutes.
Baked, & then topped with grated romano cheese.