Nothing feels more like pure summer to me than biting into a juicy, slightly overripe heirloom tomato in the sun, letting the juice drip down my chin. Tomatoes and summer are probably my favorite duo, sorry PB&J. While I love a good BLT and Caprese salad, my undeniably favorite way to eat summer tomatoes is on toast. I discovered the concept of tomato toast thanks to a viral Bon Appetit recipe, but customized it a bit to make it my own. While I love artisanal baguettes and sourdough loaves as much as the next foodie, eating this on plain white toast is downright delicious. If I have tomatoes and any kind of bread product, you can guarantee this will be my breakfast
It’s now March, notoriously my least favorite month of the year, mostly due to the bad luck I always seem to have in early spring. And last year, when the coronavirus pandemic broke out across the U.S., that only solidified that baseless superstition. My main remedy to get through it is to spend time taking extra notice in signs of summer. I spend meaningful time day-dreaming of beach days and sunsets at 8 p.m. While March tends to be cool, dark and dreary, there are a few bright spots — those surprise 50-60°F days, daylight savings time starts and we can actually go outside without feeling numb, at least here in Massachusetts. And while I cannot wait to basque in the sun all summer long, particularly after a bleak winter marked with depressing news headlines, when coronavirus cases soared, political turmoil boiled over and all I was able to do was sit inside and stress out, in a feeble attempt to not make the situation worse by inserting myself in public situations where someone vulnerable might get sick. But now, as vaccines become more widely distributed and cases slowly, but surely, drop, I am full-speed ahead to summer. As I slowly start to bring out my summer clothes and make plans for road trips to see friends and family after months apart, I am feeling the energy of summer already, and the promises of tomato toasts to come.
My basic (and very adaptable) tomato toast recipe – 1 serving
Literally — use whatever bread you have, whatever herbs you have and whatever tomatoes you have. And if you’re one of those mayo-adverse people (I will potential ramble on about that another time), this is great with cold, salted butter, ricotta cheese and garlic and olive oil.
2 pieces of bread (white, sourdough, wheat — literally whatever)
1 tbs. Garlic powder
Salt and pepper to taste
1 large heirloom tomato
½ cup mayonnaise or ¼ cup of softened butter
Everything But The Bagel seasoning
Red pepper flakes
- Toast bread to your desired doneness, I like it very golden and crunchy.
- Slice heirloom tomato into large slices, about ½ inch thick.
- In a small bowl, mix mayo, garlic powder, salt, pepper and the juice of ½ the lemon to taste.
- Spread garlic mayo mixture on toast. Top with tomato slices.
- Sprinkle bagel seasoning, capers, red pepper flakes, more salt and parsley on top.
- Devour over the sink or outside on the porch.
Let me know your favorite way to enjoy summer tomatoes, and if you are as obsessed with tomato toast as I am.