Author Notes: As a vegetarian who doesn't particularly like eggs, I'm always on the lookout for interesting savory breakfast options (and I can only eat so much avocado toast). During a recipe hunt, I found "Charred Tomatoes on Garlic Toast" from Martha Stewart (https://www.marthastewart...). I've eaten this for breakfast pretty much every day since, and I'm not sure why seared tomatoes on toast aren't on diner menus everywhere.
I add some salty Cotija cheese and crushed red pepper to my toast, but this is a great canvas for lots of different toppings. Even though I removed the egg from the recipe, I'm sure adding a fried egg on top would be a welcome addition. These tomatoes are also delicious over toast smeared with fresh ricotta. —Olivia
Prep time: 5 min
Cook time: 5 min
slices good toasting bread
small tomatoes (Campari tomatoes are perfect here)
tablespoon olive oil
Kosher salt, to taste
Crushed red pepper, to taste
tablespoon crumbled Cotija cheese (feta also works)
- Toast the bread to your desired color. Rub one side of each piece of toast with the garlic clove. Set aside.
- Slice the tomatoes horizontally into thirds. Heat a skillet (not nonstick) over medium heat, then add the olive oil and heat until it shimmers. Using a stiff spatula, carefully slide the tomato slices into the pan, cut side down. Sprinkle with salt. Set a timer for 4 minutes and let the tomatoes cook without touching or moving them (this is important!). After about four minutes, you should see dark rings forming around the edges of the tomatoes. Remove the pan from heat and allow the tomatoes to cool slightly.
- Using the stiff spatula, remove the tomatoes from the pan, scraping up the dark caramelized bits with them. Place the tomatoes on the garlic toast cut side up. Using a fork, lightly smash the tomatoes so they release some of their juices. Sprinkle with crushed red pepper and Cotija. Serve immediately.