Tomato Toast Food

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TOMATO TOASTS



Tomato Toasts image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree 1 chopped plum tomato, 1 grated garlic clove, 2 tablespoons olive oil, and 1/2 teaspoon kosher salt in a food processor. Halve 2 mini baguettes lengthwise, then crosswise. Broil until toasted. Spread with the tomato mixture; season with salt and pepper. Top with shaved manchego.

CREAMED TOMATOES ON TOAST



Creamed Tomatoes on Toast image

Juicy canned tomatoes melted into fragrant cream mimic an instant cream of tomato soup. Served over toast, they make for a simple yet indulgent breakfast, or anytime snack. This dish is inspired by a recipe in "Roast Chicken and Other Stories." In the book, Simon Hopkinson writes that his version was inspired by Edouard de Pomiane's "Cooking in 10 Minutes." Hopkinson bakes fresh tomatoes in garlicky, minty cream for half an hour. The version below, with canned tomatoes, woody herbs and a hint of cinnamon, is there for you when fresh tomatoes aren't - and, like de Pomiane's approach, takes closer to 10 minutes.

Provided by Ali Slagle

Categories     breakfast, brunch, lunch, weekday, vegetables, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 cup heavy cream
2 fresh thyme or oregano sprigs, or 1 fresh or dried bay leaf
1 cinnamon stick
1 (28-ounce) can whole peeled tomatoes
Kosher salt and black pepper
4 slices sourdough or rustic country bread, toasted

Steps:

  • In a small saucepan, bring the cream, thyme and cinnamon stick to a simmer over medium-low heat.
  • As cream comes to a simmer, drain the tomatoes (no need to rinse), discarding the juices. Add the whole tomatoes to the saucepan and bring to a simmer, breaking up the tomatoes with a wooden spoon. Cook until the tomatoes are soft and the cream is slightly thickened, about 5 minutes. Season with salt and pepper.
  • To eat, place a slice of toast in a shallow bowl or rimmed plate, and spoon the tomatoes and plenty of cream over the toast. Season with more black pepper, if you like.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 672 milligrams, Sugar 8 grams, TransFat 0 grams

SPANISH-STYLE TOMATO TOAST WITH GARLIC AND OLIVE OIL



Spanish-Style Tomato Toast with Garlic and Olive Oil image

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

6 oil-packed anchovy fillets, finely chopped
1/3 cup extra-virgin olive oil
1 pound very ripe tomatoes (about 3 medium)
2 garlic cloves, halved
6 thick slices crusty white bread (such as country bread), well toasted
Smoked sea salt

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.

TOMATO TOAST



Tomato Toast image

Make and share this Tomato Toast recipe from Food.com.

Provided by weekend cooker

Categories     Breads

Time 25m

Yield 8 toasts, 4 serving(s)

Number Of Ingredients 4

8 slices baguette (1/2 inch thick)
1 1/2 teaspoons butter
1 cup tomatoes, chopped
1 tablespoon parsley, chopped

Steps:

  • Broil baguette slices for 3 minutes.
  • Melt the butter in a small skillet over medium-high heat.
  • Add chopped tomato and saute for 2 minutes.
  • Stir in chopped parsley.
  • Serve over toasted baguette slices.

Nutrition Facts : Calories 391, Fat 3.9, SaturatedFat 1.6, Cholesterol 3.8, Sodium 672, Carbohydrate 74, Fiber 3.6, Sugar 4.5, Protein 15.5

JAMMY TOMATO TOAST WITH EGGS AND AVOCADO



Jammy Tomato Toast with Eggs and Avocado image

This recipe was inspired by the popular Middle Eastern dish shakshuka - an aromatic tomato and pepper sauce that's topped with eggs for a satisfying meal any time of the day. Here, a similar sauce is simmered with sweet honey until jammy and then chilled for a different kind of spread on your morning toast. Each serving is topped off with a fried egg and sliced avocado for a quick and filling breakfast that aligns with the Mediterranean diet.

Provided by Food Network Kitchen

Time 3h40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 medium red bell pepper, diced
1 small onion, diced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can whole peeled tomatoes, juices reserved
1/2 cup honey
4 large eggs
4 slices whole wheat bread, toasted, for serving
1 avocado, thinly sliced
Hot sauce, for serving, optional

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.

ROASTED-GARLIC TOAST WITH TOMATO



Roasted-Garlic Toast with Tomato image

Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 6

4 slices rustic bread, such as boule
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground pepper
8 teaspoons mashed Garlic Confit (from 1 head)
4 small tomatoes, such as Campari, thinly sliced
1/4 cup lightly packed parsley leaves

Steps:

  • Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

PESTO TOMATO TOAST



Pesto Tomato Toast image

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

6 slices French bread, 1 ",thick
1/3 cup pesto sauce
1 small tomatoes, chopped (1/2 cup)
1/2 cup shredded mozzarella cheese

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.

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