Tomato Toast is a humble dish that is bursting with freshness and flavor. The dish consists of a slice of toasted Brioche, a handful of arugula (or any greens), and a chunky garlic-y tomato puree. The tomato puree consists of only 5 ingredients, and that’s including salt and pepper! Not to mention it gets exponentially better the longer it has to sit and marinade. That makes it a great make ahead or meal-prepping snack/lunch for those busy days. The simplicity and lightness of this dish makes it a fantastic snack or light meal, especially for busy days.
How to Customize your Tomato Toast
There are only three components to this dish, each customizable to create the perfect fresh bite for yourself.
The Toast: This recipe uses a slice of toasted brioche for our bread of choice. The richness and sweetness of the brioche compliments the natural sweetness of tomatoes. This can be changed of course for any bread you prefer. For a healthier option we recommend a slice of toasted whole grain bread.
The Greens: Arugula has a great pepperiness, which is why it goes so well with the sweet and garlic-y tomato puree. However, any greens you have available can easily be substituted in for arugula.
The Tomato Marinade: The star of the recipe! The tomatoes in this recipe get slightly pureed, drained, and then marinaded. The marinade consists of extra virgin olive oil, crushed garlic, pink Himalayan salt, and freshly cracked pepper. You can easily change this up to keep things fun and interesting by adding various herbs and spices. We love to add some chopped parsley or basil. Red pepper flakes also make a great addition for an extra kick. The most important part of this is the extra virgin olive oil, it’s important to use a high quality oil here for that delicious rich flavor. We recommend using a brand like this one.
- Food Processor
- 2 Medium Tomatoes
- 1-2 cups Extra Virgin Olive Oil
- ½ tsp Red Pepper Flakes
- Salt to taste
- Pepper to taste
- 1 cup Arugula
- 2 slices Potato Bread
- Cut the tomatoes into quarters then place in a food processor. Pulse the tomatoes a few times until the desired consistency is achieved, keeping the puree quite chunky is recommended.
- Place the tomatoes in a bowl and add enough extra virgin olive oil to mostly cover the tomatoes. Add red pepper flakes, salt, and pepper, then mix well and set aside.
- Toast the potato bread in a toaster or under the broiler, then cut in half diagonally (optional).
- Assemble the tomato toast by layering arugula on the toast, then a good portion of the tomato puree.