Are you searching for a quick, easy, and satisfying breakfast, lunch, dinner, or snack? Tomato toast is a culinary delight that fulfills all these desires. With its vibrant colors and explosive flavors, tomato toast is sure to tantalize your taste buds and leave you craving more. Whether you prefer a classic recipe or something more adventurous, there are endless variations of tomato toast to suit your preferences. Join us as we explore the delectable world of tomato toast and uncover the secrets to creating the perfect slice.
Let's cook with our recipes!
FRESH TOMATO SOUP WITH CRISPY CHEESE TOAST
We're doing a very fresh twist on the classic cream of tomato soup with a grilled cheese sandwich. Since we're using fresh tomatoes at their peak of vine-ripened goodness, this simple soup is going to be not quite, but almost, 100% tomato.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 36.8 g, Cholesterol 76 mg, Fat 41.5 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 18.6 g, Sodium 1137.9 mg, Sugar 11.1 g
EGG, AVOCADO, & TOMATO TOAST RECIPE BY TASTY
Here's what you need: bread, avocado, cherry tomatoes, egg
Provided by Greg Perez
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Sliced two cherry tomatoes.
- Mash ½ of 1 avocado with salt. (Use the other half for another toast.)
- Prepare bread in a toaster to desired crispiness.
- In a pan, fry an egg sunny side up.
- Assemble the toast by spreading avocado on the toast, then the tomatoes and topping everything with the egg.
- Enjoy!
FRESH TOMATO AND MOZZARELLA ON TOAST
I really love simple fresh meals. The combination of flavors in this dish is so delicious! Its so yummy and so easy to do you'll want to make it all the time! Its great as a meal, snack or side dish.
Provided by Jenna
Categories Cheese
Time 20m
Yield 6-8 pieces, 1 serving(s)
Number Of Ingredients 8
Steps:
- To prepare, slice tomatoes and french bread.
- Toast the slices of french bread in the toaster.
- Place the toasted french bread pieces on aluminum foil or baking pan.
- Put one layer of tomato slices on each piece of french bread (usually 1 1/2 to 2 tomato slices for each piece of toast).
- Sprinkle mozzarella cheese on top of each piece.
- Bake in toaster oven until cheese is melted.
- Take out of oven and drizzle a small amount of olive oil and balsamic vinegar on top.
- Sprinkle Italian seasoning and salt and pepper to taste, on top.
- Enjoy!
SUNNY'S SIMPLE ROASTED TOMATO SOUP WITH BROILED CHEESE TOAST
Provided by Sunny Anderson
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the soup: Preheat the oven to 400 degrees F. Line a large baking sheet with nonstick aluminum foil.
- Drizzle some olive oil in a zig-zag motion on the foil. Add the thyme and garlic and season the baking sheet with salt and pepper. Place the tomatoes, bell peppers and jalapeno on the baking sheet sliced-side down, covering the garlic cloves and thyme as you go along. Pour over the onions, drizzle the top of everything with olive oil and season again with a pinch of salt and a few grinds of pepper. Roast until the onions are golden and slightly charred, about 40 minutes.
- Transfer everything from the baking sheet to a blender in batches and pulse until smooth. Pour into a pot and bring to a simmer over medium-high heat, stirring the entire time. Add enough vegetable stock to achieve the desired consistency; you may not use it all. Keep warm on low.
- For the toast: Preheat the broiler on high.
- Put a cooling rack on top of a baking sheet and arrange the bread on the rack. Top each piece of bread with a slice of cheese and place under the broiler. WATCH while they cook: the cheese will melt and bubble, then the corners will begin to blacken--pull them out then! This takes less than a minute. Serve aside or atop a bowl of soup.
RUSTIC TOMATO TOAST
This traditional Spanish snack couldn't be easier to make. Aside from good toasted bread, it requires very few ingredients: a garlic clove, a ripe tomato, some olive oil and flaky sea salt. In fact, the ingredient list is actually the recipe in shorthand. If you want a slightly more elaborate toast, garnish with anchovy fillets, slices of avocado or grilled shrimp. But even in its simplest form, this rustic toast is always satisfying.
Provided by David Tanis
Categories appetizer, main course, side dish
Time 10m
Yield 2 toasts
Number Of Ingredients 5
Steps:
- Toast the bread on both sides under the broiler, on a stovetop grill or over coals, until it is perfectly browned, with a bit of give in the center, about 1 minute per side.
- Pressing down firmly, rub the top of each toast with the garlic. Press the tomato, cut side down, against the toast. Rub to moisten the toast and give it a juicy red color.
- Drizzle with olive oil and finish with a tiny sprinkle of sea salt. Serve immediately.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 195 milligrams, Sugar 3 grams, TransFat 0 grams
SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL
Provided by Rebekah Peppler
Categories Sandwich Appetizer Breakfast Kid-Friendly Quick & Easy Lunch Spring Summer Anchovy Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 Servings
Number Of Ingredients 6
Steps:
- Whisk anchovies and oil in a small bowl. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate tomatoes (you should have about 1 1/2 cups tomato pulp). Rub halved garlic cloves on one side of hot toasts, then drizzle evenly with anchovy oil. Top with tomato pulp and sprinkle with sea salt. Serve warm.
ROASTED GARLIC & SUN-DRIED TOMATO TOAST
During the busy holiday season, I really love special appetizers that are actually easy to prepare. This recipe fits the bill.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Place garlic in a 9-in. deep-dish pie plate. Add the broth, oil and tomatoes., Bake, uncovered, at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes. Place baguette slices on ungreased baking sheets. Bake at 425° for 4-6 minutes or until toasted., Squeeze softened garlic into a small bowl; spread over baguette slices. With a slotted spoon, top each slice with tomatoes.
Nutrition Facts : Calories 89 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
FRENCH TOAST WITH BACON, ONION AND TOMATO JAM
Provided by Anne Burrell
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the filling: Toss the bacon into a large skillet with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crisp, about 13 minutes. Spoon off about half of the drippings. Add the onion to the pan and season with salt and the red pepper flakes. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 more minutes. Add the tomato, season with more salt and cook another 8 to 10 minutes, or until the tomato is soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
- Make the French toast: Preheat the oven to 200 degrees F. In a wide dish, combine the eggs, milk, cayenne (if using) and a pinch of salt. Beat until smooth and homogeneous.
- Lay 4 slices of bread on a work surface. Sprinkle each piece of bread lightly with cheese (use about half of the cheese). Spoon a quarter of the bacon filling onto each piece of bread, then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure. Working in batches, soak each "toast" in the egg mixture, about 1 minute; flip and soak the other side.
- While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat. Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
- Make the eggs and assemble: Coat a large nonstick skillet lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes. Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives and serve immediately.
RICOTTA TOAST WITH BACON AND TOMATO
Toast isn't just for breakfast anymore. Eat this creamy and flavorful toast any time of day! Use a thick-cut crusty bread like sourdough so it can stand up to the toppings. If you prefer a smoother consistency, blend the ricotta in a food processor before using.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble and set aside.
- Combine cherry tomatoes, Parmesan cheese, basil, salt, and pepper in a small bowl.
- Heat a cast iron grill pan over medium-high heat. Brush bread slices with olive oil on both sides. Cook in grill pan until grill marks appear and bread is toasted, 2 to 3 minutes per side.
- Spread toasted bread with ricotta cheese. Top with tomato mixture and sprinkle with bacon. Cut each toast in half and serve.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 18 g, Cholesterol 20.9 mg, Fat 21.4 g, Fiber 1.3 g, Protein 10.4 g, SaturatedFat 5.2 g, Sodium 527.5 mg, Sugar 0.3 g
GARLIC-TOMATO TOAST
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Brush 6 slices crusty bread on both sides with olive oil; broil until golden. Rub with a garlic clove and the cut side of a tomato. Sprinkle with kosher salt and drizzle with more olive oil.
BACON, TOMATO, & CHEESE ON TOAST
This is so simple, I have extra bacon already fried up & ready in the fridge to get at faster. It is nice when you have an abundance of tomatoes from your garden or someone elses.
Provided by mmlwjr
Categories Pork
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Toast bread.
- Place bacon on top.
- Then tomatoes.
- Now cheese.
- Toast in toaster oven or microwave.
- You may put the ingredients on differently after you get the hang of them-- darn I don't have any bacon!
TOMATO-MARINATED GREENS AND BEANS TOAST
This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp. The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens. Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard greens. The lentils add a meaty bite, but red kidney beans or chickpeas would also work. Refrigerate leftovers and serve over eggs, tossed with warm pasta or as a sauce for roasted chicken or fish.
Provided by Kay Chun
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that's left is the tomato skin; discard skin. (You should have about 1 1/2 cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and 1/4 cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.
- Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.
TOMATO TOAST WITH BUTTERED SHRIMP
Crisp, golden-brown toast is the perfect bed for impossibly ripe tomatoes, made even better when topped with saucy, garlicky shrimp. These fully assembled tomato toasts may require a knife and fork to properly tackle, but they are also wonderful eaten with your hands. Keeping the tails on the shrimp makes for a festive presentation, but feel free to remove them so you don't have to deal with them as you eat.
Provided by Alison Roman
Categories dinner, lunch, quick, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Finely chop 2 cloves of garlic and add to a small bowl with parsley; season with salt and pepper and set aside. Thinly slice remaining 4 garlic cloves; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil as needed and toast on the other side, another 2 to 3 minutes. Transfer to a large serving platter and set aside.
- Heat butter and remaining 2 tablespoons olive oil in the same skillet. Add the sliced garlic and season with salt and pepper. Cook, swirling skillet occasionally, until the butter starts to brown and the garlic is golden, 2 to 3 minutes.
- Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add white wine, if using, and let cook for a minute or two, just to take the edge off the wine (don't reduce so much that you lose that sauciness, though). Remove pan from heat.
- Place tomatoes on top of toast and sprinkle with half of the parsley-garlic mixture. Spoon shrimp and any buttery sauce in the skillet over the tomatoes and toast. Finish with remaining parsley-garlic mixture and serve with lemon wedges alongside.
PESTO TOMATO TOAST
Make and share this Pesto Tomato Toast recipe from Food.com.
Provided by bert2421
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- Place bread on ungreased sheet.
- Spread each slice with a scant tbsp of pesto.
- Top with tomato and sprinkle with cheese.
- Bake about 8 minutes or til hot and cheese is melted.
E-Z TOMATO TOAST
Easy appetizer of garlic seasoned tomatoes on sliced baguette.
Provided by BINIWIT
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the tomato wedges in a single layer in a skillet over high heat, and cook 1 minute, until lightly scorched. Reduce heat to medium-low. Drizzle tomatoes with olive oil, and mix the garlic into the skillet. Gently cook and stir until tomatoes and garlic are tender. Remove from heat.
- Arrange the baguette slices on a baking sheet, and toast 5 minutes in the preheated oven, or until lightly brown. Spread toasted slices with butter, top with the tomatoes, and season with salt and pepper to serve.
Nutrition Facts : Calories 270.4 calories, Carbohydrate 37.6 g, Cholesterol 15.3 mg, Fat 10.4 g, Fiber 3 g, Protein 8 g, SaturatedFat 4.4 g, Sodium 416.8 mg, Sugar 5.1 g
EGGS WITH TOMATO ON TOAST
Provided by Marco Canora
Categories Bread Egg Tomato Brunch Father's Day Healthy Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Separate the eggs, reserving each yolk in its shell and combining 2 whites in a cup. Refrigerate the remaining 2 whites for another use.
- In a cold medium skillet, combine the oil, garlic, peperoncini, and oregano. Turn on the heat and warm over medium-high heat until the garlic begins to fry (without browning) and the mixture becomes fragrant, about 2 minutes.
- Raise the heat to high, then use your hands to crush each tomato into the pan, allowing the juice to fall into the skillet. Season lightly with salt and pepper. Fry the tomatoes, continuing to break them up with the fork. Cook until they concentrate and no longer look watery, 2 to 3 minutes. Add the basil.
- Lower the heat to medium and stir in the egg whites. Cook until the whites become opaque and firm, thickening the tomato sauce, about 1 minute.
- Turn off the heat. Using the back of a spoon, make 4 indentations in the sauce, allowing a few inches around each. Slip an egg yolk into each indentation. Draw the sauce in from the edges of the pan around each of the yolks. Cover the skillet and leave it on the stove, heat off, until the yolks are just warmed through and beginning to set, about 3 minutes for runny yolks.
- Gently spoon some sauce and a yolk onto each piece of toast and serve immediately. I find rubbing some olive oil on the spoon helps prevent breaking the yolk.
AVOCADO TOAST WITH GOAT CHEESE & TOMATO RECIPE - (4.3/5)
Provided by á-161932
Number Of Ingredients 9
Steps:
- Mash avocado in a small bowl. Mix in lemon juice, chopped mint and chili flakes. Toast bread and spread avocado mix on each slice. Top with slices of tomato, sprinkle with goat cheese. Season with salt and pepper. You can add fried egg if you like.
CREAMY AVOCADO AND CHERRY TOMATO TOAST
I have just pulled my head out of the avocado sand and discovered that I really like them. So, I have been experimenting with ways to use them in my diet. This was this morning's breakfast. For some reason it reminded me of Mexico. All I needed was a warm breeze instead of cold London.
Provided by Sarah_Jayne
Categories Breakfast
Time 7m
Yield 2 slices
Number Of Ingredients 5
Steps:
- Put the bread into toaster and start it toasting.
- Meanwhile, scoop out the avocado flesh and put into a bowl.
- Add lime juice and pinch of salt and then mash all of it together until pretty much smooth.
- Spread avocado mixture over toast.
- Divide between cherry tomatoes between slices and arrange on top.
- Serve.
Nutrition Facts : Calories 220.6, Fat 14.2, SaturatedFat 2.1, Sodium 214.2, Carbohydrate 22.4, Fiber 7.3, Sugar 3, Protein 4.2
TOMATO TOAST WITH PEACHES, MOZZARELLA, AND MINT
In love with Caprese salad? Then you'll definitely want to try this new take on the classic, which gets a dose of sweetness from ripe peaches.
Provided by Rebekah Peppler
Categories Sandwich Tomato Appetizer Breakfast Kid-Friendly Quick & Easy Lunch Mozzarella Peach Mint Spring Summer Small Plates
Yield 6 servings
Number Of Ingredients 8
Steps:
- Spread each toast evenly with butter and layer mozzarella, tomatoes, and peaches on top. Top with mint, drizzle with oil, and season with sea salt.
PESTO-TOMATO TOAST
The basil, garlic, pine nuts and Parmesan in the pesto pack a powerhouse of flavor into this easy cheesy appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 18m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Place bread on ungreased cookie sheet. Spread with pesto. Top with tomato. Sprinkle with cheese.
- Bake about 8 minutes or until hot and cheese is melted.
Nutrition Facts : Calories 165, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg
Tips:
- Choose the right tomatoes: Use ripe, flavorful tomatoes for the best flavor. Roma tomatoes are a popular choice, but you can use any type of tomato you like.
- Use good bread: A thick, hearty bread will hold up well to the toppings and won't get soggy. Try using a sourdough, French baguette, or country loaf.
- Don't be afraid to experiment: There are many different ways to make tomato toast. Try adding different toppings, such as cheese, herbs, or vegetables, to create your own unique dish.
- Serve immediately: Tomato toast is best enjoyed fresh and warm from the oven.
Conclusion:
Tomato toast is a simple but delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your own taste. With so many different variations, there's sure to be a tomato toast recipe that everyone will love.
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