This photograph is of Chef Amar Santana and his Sous Chefs. It is already vegetarian. So, I didn’t change anything.
To create the tomato pulp, you will need 1 box of Pomi tomato pulp, 1 tablespoon of peeled and chopped garlic, and 1 cup of olive oil.
To make the garlic oil, you will need 1/2 cup of blended oil and 1 tablespoon of peeled and chopped garlic.
You will need Ciabatta bread loaf cut into slices, and then cut into squares.
Step 1: Place tomato pulp, 1 tablespoon of garlic, and 1 cup of olive oil into a food processor. Mix well. Then, pour contents into an empty bowl.
Step 2: Place blended oil and garlic into food processor, and blend well. Then, pour into a separate bowl.
Step 3: Drizzle garlic oil on pieces of Ciabatta bread, and toast at 350 degrees Fahrenheit until golden brown. Take out of the oven, and add some tomato pulp on each toasted bread piece. Add some garlic oil and sea salt on top. These are used as a Tapa Appetizer or hors d’oeuvres.