You will note my "recipe" provides no specific amounts for any of the ingredients. This is because it is all simply a matter of preference and pan size. I used a broiler pan which fit about eight diced plum and globe tomatoes. Lots of garlic and thyme, because I love them. A bit less oregano, because I find a little goes a long way.
I used Wave Hill Bread's caramelized garlic bread to make my toast as it has whole roasted garlic cloves baked right in and is just DELICIOUS. If you can't find something similar at your bakery, any crusty loaf will do.
Creamy Tomato ToastYield: Many servings
- Garden tomatoes
- Fresh oregano
- Fresh thyme
- Garlic cloves, pressed
- Olive oil
- Salt and pepper
- Sliced crusty loaf
- Soft, spreadable goat cheese
- Preheat oven to 300°F.
- Gently toss together the chopped tomatoes, fresh oregano, thyme, and pressed garlic in a shallow baking pan. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast until the tomatoes are soft and oozy, about 2 hours.
- Remove pan from the oven. Use immediately or refrigerate until ready to use. (If using later, warm before spreading on toast).
- Switch oven to broil.
- Brush bread slices with olive oil.
- Broil bread for 5 minutes or until golden brown.
- Remove bread from oven, spread each slice with goat cheese, top with tomato goo, and garnish with additional herbs.
If you plan to serve these as an appetizer, just use slices from a thin, narrow loaf like a ficelle. The Wave Hill loaf I used is suitable for sandwiches and I find two creamy tomato toasts served like an open-face sandwich with a small salad or bowl of soup makes for a thoroughly satisfying lunch ... although, to be fair, I've also just ripped chunks of bread off the loaf and used them to scoop the tomatoes up straight from the pan into my mouth. It's best with the cheese, but sometimes I can't wait for the sweet, herby tomatoes to get in my belly.