Tomato Lunch Toasts Recipes

ROASTED TOMATO AND BUTTER BEAN TOASTS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over.
• Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate.
• Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven.
• Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool.
• When the toasts are cool, rub one side of each with the remaining whole garlic clove.
• To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat!

JAMMY TOMATO TOAST WITH EGGS AND AVOCADO

Steps:

• Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
• Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
• Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
• Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
• For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.

TOMATO LUNCH TOASTS

Steps:

• Cut tomato in 1/8 to 1/4 inch thick slices and lay on paper towels (to soak up some of the juices).
• Set aside.
• In a medium bowl, whisk together eggs, milk, thyme, pepper, and dry mustard.
• Let the bread soak for 30 seconds.
• Put oil in frying pan on medium heat, put bread in the pan, and brown one side for about 1 minute.
• Then flip bread over, reduce heat to low, top bread slices with tomato and cheese.
• Cover pan and heat until cheese melts.
• Serve hot.

PAN CON TOMATE

Steps:

• Cut 2 tomatoes in half crosswise. Place a box grater in a shallow bowl and grate the tomato flesh from the cut sides, pushing through the large holes. You should have 1 cup or so of coarse tomato purée. Set purée aside, and discard tomato skins.
• Cut remaining large tomatoes into 1/4-inch slices. Cut cherry tomatoes in half. Set aside.
• Toast the bread until nicely browned and crisp. (Toasting over a charcoal grill yields a rich, smoky flavor, but a toaster, toaster oven or broiler works just as well.)
• With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is dispersed, pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)
• Place toasts on a platter or individual plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
• Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves, if using.

FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST

Steps:

• Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
• Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
• Once the tomatoes have softened and start to collapse, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
• Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
• Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
• Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
• Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.