Dips & Condiments,Sandwiches

Marinara with Pull Apart Garlic Baguette

Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Dipping Series

This Pull Apart Garlic Bread by Le Artisan Boulangerie is possibly the best thing in the world. I have dreams about them. This is her nostalgia reproduction – she gorged on these during her culinary training in London and it was the one thing that she missed terribly. So she did what any well-behaved foodie would do – recreate it and offer this little piece of heaven to anyone in dire need of good old fashioned comfort.

My nostalgia is added by pairing this baguette with a marinara sauce that I survived on in my college days in Boston – it was one of those jar sauces that you simply stirred into your pasta, rice, eggs, or whatever and all I did to make it mine was add garlic powder (yes, I succumbed to using this once upon a time, but never again, I promise), pepper and extra virgin olive oil. My culinary skills have thankfully moved far beyond that over the past decade (my God, it’s been a decade!?!) and I wouldn’t go anywhere near a jarred pasta sauce again. I replicated the sauce at home in true Kitchen Therapy form – easy cooking, simple – and the aroma of the sauce bubbling and this sinful garlic bread warming in the oven is what heaven must be made of. 

I may sound like I am overselling this bread, but if you take a bite, you’ll thank me in hugs and kisses (and maybe truffles?). Krishna from The Kitchen Trail and I ate the ENTIRE thing right after the shoot, and this was after a heavy breakfast!

Other uses for the dip:

In sandwiches, as a pasta sauce, soup, with eggs

Photo Credits: The Kitchen Trail

The Recipe
Serves 2

Ingredients

  • 6 tomatoes, crushed
  • 1 tbsp garlic, minced
  • 1 tbsp olive oil
  • 1/2 tbsp butter
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp sugar
  • fresh oregano for garnish
  • Pull Apart Garlic Baguette

Instructions

  • Heat the olive oil and butter in a medium deep pot on medium flame.
  • Add the garlic and let cook for 5-7 minutes.
  • Then add the herbs followed by the tomato puree.
  • Add sugar, salt and pepper and let the sauce simmer, stirring occasionally for at least 30 minutes. The sauce should be thickened to dipping consistency.
  • The sauce can be served warm or at room temperature.
  • Serve with the Pull Apart Garlic Baguette.