The Easy Tomato Toasts I Make All Summer Long

I didn’t like tomatoes all that much as a kid. My mom would serve big, juicy slices of ripe, red slicers, but I couldn’t handle the seedy, gloopy interiors. Perhaps that’s why the first tomatoes I started to like were little cherry and grape tomatoes. Their size was cute and the sweet flavor was big.

Making the Most of a Bountiful Harvest

I still love those little guys so much that I now grow them every summer on my patio. When we bought our apartment in Chicago, it was the view of the city and our little deck that sold us. Even though there’s not much space out there, I knew the southern exposure would be perfect for growing tomatoes. Since I knew I’d have to grow them in pots, I figured only my favorites, grape and cherry, made sense.

I was right! That first summer yielded a harvest of the sweetest little tomatoes that seemed nonstop. At first, I’d just toss them into salads, but pretty soon I had more than I needed, so I began roasting them. I’d add a little olive oil, some salt and pepper, and a few garlic cloves and let them cook until they popped and blistered. The result was an ultra-sweet, luscious mixture that was perfect spooned onto crusty bread.

How To Make My Blistered Tomato Toasts

To make two to three servings (three to four toasts), you’ll need:

• 1 pint cherry or grape tomatoes
• 3 cloves garlic, peeled and smashed
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon kosher salt 
• 1/8 teaspoon freshly ground black pepper
• 3 to 4 (1/2-inch-thick) slices sourdough bread 
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup crumbled cotija or feta cheese
• Optional toppings: sour cream and/or jalapeño slices

Place a rimmed baking sheet in the center of the oven, and preheat the oven to 425°F. In a medium bowl, toss the tomatoes and garlic with 2 tablespoons of the oil. Season with the salt and pepper and toss to combine. Remove the preheated baking sheet from the oven and carefully add the tomatoes and garlic, spreading them into an even layer. Roast for 10 minutes.

While the tomatoes are roasting, brush the bread slices on both sides with the remaining 1 tablespoon olive oil. When the tomatoes have roasted for 10 minutes, carefully remove the baking sheet and stir the tomatoes. Add the bread to the edges of the baking sheet and return it to the oven. Bake until both sides of the bread slices are toasted and the tomatoes have popped and are starting to blister, 5 to 10 minutes more, stirring the tomatoes and flipping the bread halfway through. (Remove the garlic from the pan if it’s starting to brown, even if the tomatoes and bread need more time.)

Remove the baking sheet from the oven. Add the lime juice and cumin to the tomato mixture and toss to coat. Divide the mixture among the toasts and garnish with the cilantro, cheese, and sour cream and/or jalapeños, if using.

Any leftover tomato topping can be kept in an airtight container in the refrigerator for up to 4 days.

Easy Recipe Tweaks

The best thing about this simple recipe is the number of ways you can customize it. Here are some of my favorite ideas for changing things up:

• Change the flavor: My recipe is inspired by my love of Mexican food, but there are plenty of ways to swap ingredients for a different flavor profile. Try an Italian version using dried oregano, fresh basil, and fresh mozzarella. Or for something salty and spicy, add crushed red pepper, prosciutto, and ricotta. I also love adding Kalamata olives and chickpeas to the pan with the tomatoes.
• Add a protein: If you’re looking to turn these toasts into a heartier meal, consider adding a protein. Canned beans are an easy addition, but shredded chicken, grilled shrimp, and most cured meats are also delicious.
• Double the recipe: There’s a good chance you’ll want leftovers of the tomato topping because it’s that good. I almost always double the recipe so that I can save the extra to enjoy the next day. I’ll often use it as a topping for pizza or chicken.