Tomato toast sounds so simple – and it is – but it is also my new favorite lunch dish, and I wanted to share it with you.
Sometimes, when you’re cooking just for yourself, you get to make simple extra creative.
And this is what I get to do sometimes – I listen to Lucius, edit recent work, and get to create a new favorite lunch. Toast! It can be topped with all kinds of things.
Now, you could, of course, slow roast these tomatoes in the oven and it would also be amazing, but I am currently sans oven again (don’t ask!) and cooking these in a pan, under a lid, works just as well. Also, the tomato peel comes right off when you do that, if you would like to remove it before serving the tomato toast.
The dried seaweed in the furikake (a Japanese fish, sesame, and seaweed seasoning) brings in an umami flavor that I think goes particularly well with the bright sweetness of the tomatoes.
I can’t wait to make (and eat) this again.
And yes, it’s also pretty to look at, isn’t it? So easy! Here is the recipe:
- sourdough or ciabatta bread
- 5-6 cherry or campari tomatoes
- 2 tablespoons Bulgarian feta, crumbled
- sprinkle of sea salt
- sprinkle of furikake
- good olive oil
- Cut tomatoes in half and place in a pan over medium-low heat. They can be "face up" or "face down." Cover with lid and cook until lightly charred and softened, about 10-15 minutes.
- In the meantime, cut a thick slice of soft sourdough or ciabatta bread. Cover it with half of the feta.
- When the tomatoes are ready, spoon them onto the bread, smooshing them lightly as you go along. You can remove the peel, but it is not necessary. Add salt.
- Top with remaining feta, sprinkle with furikake and top everything with a glog of good olive oil.
You’re ready for solo lunching!