About This Recipe
- 1/2 ciabatta loaf, cut into 4 large pieces
- 1 or 2 (300 g) very ripe red tomatoes
- 1 Tbsp extra virgin olive oil, plus more for brushing the toast
- 1/2 tsp salt
- 2 large garlic cloves
- Finely grated zest of 1 lemon
- 1½ Tbsp (2 g) chopped fresh rosemary
Step 1Heat the oven to 350˚F/180˚C. Put the ciabatta on a baking sheet and toast until the bottom is well-browned, 4 or 5 minutes. Flip the pieces of bread and toast the other side, another 4 or 5 minutes. (Or grill the ciabatta on each side — using tongs or a grill rack — over an open flame until very crisp and charred at the edges, about 3 minutes per side.) Remove from the oven and set aside.
Step 2Cut the tomatoes in half crosswise (through the equator). Using the largest holes of a box grater, grate the tomatoes on their cut side into a bowl. You won’t need the tomato skins (see Zero Waste below). You should have 1 cup (240 ml) of tomato pulp.
Step 3Add 1 Tbsp olive oil and the salt to the tomatoes and mix to combine. Set aside.
Step 4Brush each piece of toast with olive oil. Cut the garlic cloves in half crosswise and rub the cut side of the garlic on the surface of the toast.
Step 5Top each piece of toast with 1/4 cup of the tomato mixture, spreading it evenly, then sprinkle the lemon zest and chopped rosemary on top. Serve immediately.
Substitutions: Use any variety of best-quality, very ripe heirloom tomato (but red tomatoes are classic)
Try It With: Kale & Snap Peas with Passionfruit Vinaigrette, Peaches & Burrata with Arugula, or any summer-fresh salad
Level Up: Does it get any better than this?
Zero Waste: Tomato skins can be dehydrated and ground with salt and a pinch of sugar for tomato salt. Or use the tomato skins and any bits of garlic for stock.