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Best Tomatoes on Toast recipe

Best Tomatoes on Toast recipe


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  • Recipes
  • Dish type
  • Breakfast

Do not ignore this recipe just because it is simple, it is a great breakfast/snack for any tomato lover. Make sure you use Napolina Tomatoes, I have tried this with other brands and they just do not come close.


Cheshire, England, UK

63 people made this

IngredientsServes: 1

  • One Tin of Napolina Peeled Plum Tomatoes (not chopped)
  • 3 slices of bread, toasted
  • Good butter
  • White Pepper
  • Salt

MethodPrep:2min ›Cook:10min ›Ready in:12min

  1. Place a medium sized pan on the hob and inside the pan put a large sieve or strainer.
  2. Open the tin and pour the contents into the sieve.
  3. Add a little water over the tomatoes. You may need to bang the sieve to make all the juice fall into the pan
  4. Warm the pan on a medium heat. The steam from the juice will warm the tomatoes.
  5. Put your bread in the toaster
  6. When the juice is reduced to a thick paste add the tomatoes from the sieve to the pan and warm for a further minute. Remove from the heat.
  7. Remove from the heat when the juice is reduced to a thick paste.
  8. Your toast should be popped. Put on a generous helping of butter.
  9. Put a tomato on each slice of toast, try not to burst the tomato. Pour the juice over the top of each.
  10. Add the salt and pepper to your taste.
  11. Eat ... yum

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Blooming lovely and simple. I personally use a small colander to get the tomato juices to flow into the pan. :-)-03 Mar 2018

As it says - The Best-04 Oct 2016


Best Tomato Toast for Summer Tomatoes

The tale of the best tomato toast ever goes a little something like this:

  1. Read about best tomato toast in Bon Appétit and make a version as soon as possible.
  2. After the first bite, immediately curse yourself for not reading this issue sooner.
  3. Make again and again and again.
  4. Share with YOU!

It’s late in the season to share a tomato recipe. And according to all of the blogging/pinterest/content rules, I should probably save it until next year, as it doesn’t have “enough time” to catch on.

But you know what? I think there are a few more weeks of good tomatoes and so you have time and I’ll just be over here continuing my tomato obsession. If you haven’t tried my California BLT or Easy Bruschetta Pasta, now is the time!

You can absolutely eat the tomato toast for your entire meal, or if you want to balance things out a bit, add some scrambled eggs and bacon on the side.

Just promise me that you’ll make the best tomato toast, ok?


Ingredients

  • 8 tomatoes, halved
  • 3 handfuls cherry tomatoes, halved
  • 1 tsp dried mixed herbs
  • 2 tsp fresh chives, chopped (optional)
  • 2 tbsp white or wholemeal breadcrumbs (dried not fresh)
  • 4 tsp parmesan cheese, finely grated
  • 4 slices wholemeal bread
  • 1 pinch ground black pepper

Nutritional analysis, per serving (1/4 recipe)

  • 887kJ / 212kcal
  • 10g protein
  • 33.5g carbohydrate of which 9g sugars
  • 5g fat of which 2g saturates
  • 353mg sodium equivalent to 0.8g salt

Preheat the oven to 190°C/fan oven 170°C/gas mark 5.

Arrange the tomatoes, cut sides up, on a baking sheet. Sprinkle with the dried herbs and chives (if using) and season with black pepper. Roast for 10 minutes, then sprinkle the breadcrumbs and parmesan cheese over them. Roast for 5 more minutes.

If you're vegetarian, make sure you choose a vegetarian version of parmesan cheese.

Meanwhile, toast the bread. Place the toast on warmed plates and share the tomatoes between them. Sprinkle with a little extra black pepper, then serve.


15 Recipes to Make the Most of Juicy Heirloom Tomatoes

Tomatoes are the essence of summer, and heirloom tomatoes the best of the bunch. Here's how to make the most of your farmers' market haul, and savor the season's colorful crop well past August.

Heirlooms are tomatoes (or other plants) grown from seeds handed down over generations. They are open-pollinated, meaning they produce seeds that resemble the parent plant, which not always the case with commercial hybrids. Hybrid tomatoes are often bred for durability, so they can be shipped. Heirloom tomatoes are more diverse. Traditionally they were bred for flavor, and their apperances vary widely some are small and some extremely large. Heirloom tomatoes also come in a veritable rainbow of shades, not just bright red to pinkish tones but all the way through orange and yellow to striped and ombré colorings. Their names are attractive, too: Brandywine, Purple Cherokee, Green Zebra, Kellogg's Breakfast, and Nebraska Wedding are just a few of the heirloom tomatoes available as seed to grow your own or to buy at the farmers' market.

When shopping for heirloom tomatoes look for plump fruit without bruises or decay as you would with any tomatoes. Heirlooms are more susceptible to cracking, but as long as the cracks are healed (meaning you can't see the flesh), the blemish won't affect taste or safety. Once home, store tomatoes on the counter&mdashnot in the refrigerator&mdashfor a day or two. So, what are the best ways to enjoy this tasty summer staple? Let heirloom tomatoes shine in simple, sunny salads like our Tomato and Beet Salad. You can also use heirloom tomatoes for appetizers made for sharing, such as tartines or bruschetta. And if you're hosting brunch, you can't go wrong with our Bloody-Mary Tomato Salad.


Reviews

So simple and so delicious. Use that expensive olive oil you've been saving and home grown summer tomatoes.

We served this at a spanish themed dinner party and they are very good. I used heirloom tomatoes and only used the pulp and stayed away from the liquidy part. Nice spanish presentation. We did a cooking class in barcelona and made these so knew somewhat how they should turn out.

My tomatoes were watery after I grated them, so I had to drain them in two layers of cheesecloth (the water that drained out was delicious!). Also, I toasted the bread too much so it was kinda too hard. But the flavor was delicious and I would make this again.

Do NOT use juicy, watery tomatoes. You want pulp, not soup. I did this with Cherokee Purples once, which I love, and it didn't work. Too much liquid. You can skip the anchovies if you want. I don't use them.

I wouldn't do this with a food processor - you don't want the skin, just the pulp. Box grater is best.


This combination of rich smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg or served with a bowl of soup.

Sweet caramelized garlic is the star of this extra-savory take on garlic bread.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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What are green tomatoes?

Before we start: what are green tomatoes? Are they all just unripe versions of red tomatoes? Well, yes and no. While the common terminology for “green tomato” is a red tomato that is not yet ripe, there are actually varieties of tomatoes that are bred to be green when ripe. The green zebra tomato is a good example of a green-when-ripe heirloom tomato. We used this variety of tomato in our Mozzarella Tomato Basil Salad to bring in a lovely contrasting color. In this case, the tomato tastes juicy and sweet, just like a red tomato.

However, this green tomato recipe is for the opposite kind of tomato! Yes, it’s for red tomatoes that haven’t yet ripened, leaving them green and hard. What people have found over the years, though, is that green tomatoes have a tart, zingy flavor: perfect for things like salsa, pickles and spreading on fancy toast! Green tomatoes are absolutely as delicious in their own right: just different.

That said: you can make this green tomato recipe with either the traditional “green tomatoes” or green-when-ripe tomatoes. It will be delicious both ways!


Here are a couple of pointers I have learned through experience about how to store both avocados and tomatoes:

  • How to store avocados: Store whole avocados at room temperature. If they are very soft and ripe, you can prevent them from spoiling for a few extra days by putting them in the fridge, but you’ll pay for it a bit in flavor. It’s better just to keep avocados in your pantry or on the counter and enjoy them right away.
  • How to store tomatoes: Store tomatoes at room temperature. Tomatoes begin to lose their flavor and texture when put in the fridge, turning mealy, mushy, and flavorless. For best results, store tomatoes in your pantry or leave them right out on the counter.

45+ Glorious Tomato Recipes for Right Now

The time we’ve been looking forward to all winter is finally here. It’s tomato season! Yes, peak tomato season is in full swing, and that means one thing: It’s your duty to consume as many tomatoes as possible. My cue that it’s time to dive in is when I go to the market and I can smell the table of tomatoes before I even step up to it. And it turns out that the smell is the key to choosing a good ripe tomato (along with choosing tomatoes that are firm and heavy) Then I have a habit of getting caught up in the excitement of summer and loading up my bag with what’s likely far too many tomatoes, only to leave me wondering what to make with fresh tomatoes.

When I was a kid, I savored tomato season, biting into juicy, ripe tomatoes as if they were apples. I took every chance I could get to make tomato sandwiches, and we ate them as a side dish, simply cut into thick slices with a swipe or mayo and sprinkle of salt and pepper. These days, my bucket list of tomato recipes includes tomato salad (my mom’s cucumber and tomato salad and Faith’s version), a fast and fancy weeknight tomato tart with plenty of feta and fresh herbs, and weekly renditions of pasts dinners packed with fresh tomatoes. Ready to make this summer’s tomato season really count? Here are over 45 tomato recipes to eat up the best tomatoes before time runs out.


BALSAMIC ROASTED TOMATO & HUMMUS TOAST

Crusty sourdough toast lavishly dressed with smooth velvety hummus and sweet garlic & balsamic roasted tomatoes. Simple, rustic and yet somewhat opulent.

This hummus toast recipe is so straightforward, a step-by-step is almost offensive. A dish as uncomplicated as this relies less on the cooking and more so on great ingredients. These are not to be messed with:

  1. Bread: Bad bread = sad toast. For me, it’s sourdough all day every day. Other crusty loaves would work well too just make sure it’s fresh and you’ll be on to a winner. If you are gluten-free, opt for the best gluten-free crusty bread you can find. This one and this one are both good options.
  2. Hummus: You can’t make the best hummus toast ever, without my recipe for the best hummus ever. DROOL. But, if you are set on using shop brought, make sure it’s of good quality and made with extra virgin olive oil.
  3. Tomatoes: The sweeter the better. Opt for vine tomatoes for superior flavour and an elegant looking dish.

This hummus toast recipe is ideal for breakfast, brunch, lunch or even a light dinner. Whether you serve it modestly on a Sunday morning or with a smug smile at a banquet brunch, it’s sure to become a regular on your kitchen table.

If you do make these balsamic roasted tomato & hummus toasts, please let me know by tagging me in a picture on insta @georgieeatsuk, using the #georgieeats or leaving me a comment down below. Keep smiling!



Comments:

  1. Yorr

    Now everything is clear, thank you very much for the information.

  2. Moogule

    It happens.



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