I’m not really a tomato person, but there’s something about rainbow heirloom cherry tomatoes that I can’t resist.
This is my favorite quick ‘n’ easy breakfast and snack to make in the summer, when farmers markets are overflowing with fresh tomatoes of all kinds. I love to eat these tomatoes on toasted bread, but they’re also great tossed with a light pasta or in a bean salad.
Above: Blistered tomatoes on toasted baguette with jalapeño hummus, thyme, and toasted flax seeds. 162 calories.
Red grapes with toasted ciabatta, jalapeño hummus, and roasted cherry tomatoes. 267 calories.
Blistered Tomato Toast
- fresh cherry tomatoes*
- spray oil
- salt and pepper
- fresh thyme
*I really do recommend fresh tomatoes. I’ve tried this recipe with grocery store tomatoes and their skin is usually too tough and thick to blister well.
Heat up a skillet or saucepan over medium-high heat. Spray with oil, then add your cherry tomatoes. Season well. Let the tomatoes sit until they brown on one side. They’ll start to leak juices, but that’s fine! Roll the tomatoes around in their juice and continue to cook; they’ll begin to caramelize and get a little sticky.
Spread butter, hummus, or soft cheese onto a piece of toast, and plop your tomatoes on top. You can use the back of a fork to smash the tomatoes, if you like.
Watermelon, nectarine, and a slice of toasted baguette with jalapeño hummus and roasted cherry tomatoes. 242 calories.
Late breakfast of toasted baguette, jalapeño hummus, and roasted tomato. 232 calories.