sauteed tomatoes on garlic-rubbed toast

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tomatoes garlic basil bread toast toppings

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This is a very fast, really delicious recipe, but I don’t recommend making it unless you can get fresh local tomatoes. It’s based on a recipe in Vegetarian Suppers from Deborah Madison’s Kitchen. These toasts make a great meal with any green salad alongside (try the green salad with garlicky red wine mustard vinaigrette), or with soup (for example, lentil soup). These toasts are also great with the broccoli salad with roasted peppers, capers, and olives. You can also forget the toast, and serve the tomatoes over pasta, with a sprinkle of parmesan cheese.

3 cups of sliced, quartered, or diced tomatoes
1 shallot or ½ a small white onion, minced
2 large garlic cloves, one minced
small handful basil leaves, slivered, or 1 teaspoon thyme, minced (whatever fresh herbs you have hanging around, or growing in a pot on your deck—oregano, maybe?)
1 tablespoon olive oil
sea salt and freshly ground pepper
2 thick slices hearty bread (I like to use 100% whole wheat sourdough)
a drizzle of balsamic vinegar
cheese (optional)

1. Toss the tomatoes with the onion or shallot, minced garlic, herbs, olive oil, and a pinch of salt. You can let it marinate for up to 2 hours or use it right away. Set aside until you’re ready to eat.
2. Heat a skillet and when hot, add the tomatoes. Swirl the pan around to warm them through, add a few drops of balsamic vinegar and some pepper. They should just warm up and release their juices, not fall apart.
3. Toast the bread well. Rub it with the whole clove of garlic.
4. Spoon tomatoes onto toast and serve.
5. You can put cheese (try some from the Farmers’ Market!) on the hot toast before adding the tomatoes, if you like.