Grated Tomato on Toast
Grated Tomato on Toast
Ingredients
- 3 beef tomatoes, large
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 clove garlic, peeled
- 1 tablespoon chives, finely chopped (optional)
- 4 slices ciabatta bread
Instructions
- 1
Slice the beef tomatoes in half horizontally. Using a box grater, grate the tomato halves over a medium bowl, discarding the skin. Place a fine-mesh sieve over another clean bowl, then pour the grated tomato mixture into the sieve. Allow the tomato mixture to drain for 10 minutes, stirring occasionally to help release the liquid.
⏱️ 10 min
- 2
While the tomatoes are draining, prepare the bread. Drizzle 2 tablespoons of extra virgin olive oil over the ciabatta slices. Heat a large skillet or griddle over medium-high heat. Place the oiled bread slices in the hot pan and toast for 2-3 minutes per side, or until golden brown and crisp.
⏱️ 5 min
- 3
Remove the drained tomatoes from the sieve and transfer them to a clean bowl. Season the grated tomatoes with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Add a generous drizzle of good quality extra virgin olive oil and mix well to combine. You can discard the tomato water collected in the bowl below the sieve, or drink it if desired.
⏱️ 5 min
- 4
Once the toasted bread is ready, take the peeled garlic clove and rub it vigorously over the surface of each crisp bread slice. This will infuse the bread with a subtle garlic flavor.
⏱️ 2 min
- 5
Spoon a generous amount of the seasoned grated tomato mixture over each garlic-rubbed toast slice. Finish with another drizzle of extra virgin olive oil, a small sprinkle of salt, and a scattering of fresh chopped chives, if using. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Grated Tomato on Toast
- 3 beef tomatoes, large
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 clove garlic, peeled
- 1 tablespoon chives, finely chopped (optional)
- 4 slices ciabatta bread
Instructions
- 1
Slice the beef tomatoes in half horizontally. Using a box grater, grate the tomato halves over a medium bowl, discarding the skin. Place a fine-mesh sieve over another clean bowl, then pour the grated tomato mixture into the sieve. Allow the tomato mixture to drain for 10 minutes, stirring occasionally to help release the liquid.
⏱️ 10 min - 2
While the tomatoes are draining, prepare the bread. Drizzle 2 tablespoons of extra virgin olive oil over the ciabatta slices. Heat a large skillet or griddle over medium-high heat. Place the oiled bread slices in the hot pan and toast for 2-3 minutes per side, or until golden brown and crisp.
⏱️ 5 min - 3
Remove the drained tomatoes from the sieve and transfer them to a clean bowl. Season the grated tomatoes with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Add a generous drizzle of good quality extra virgin olive oil and mix well to combine. You can discard the tomato water collected in the bowl below the sieve, or drink it if desired.
⏱️ 5 min - 4
Once the toasted bread is ready, take the peeled garlic clove and rub it vigorously over the surface of each crisp bread slice. This will infuse the bread with a subtle garlic flavor.
⏱️ 2 min - 5
Spoon a generous amount of the seasoned grated tomato mixture over each garlic-rubbed toast slice. Finish with another drizzle of extra virgin olive oil, a small sprinkle of salt, and a scattering of fresh chopped chives, if using. Serve immediately and enjoy!
⏱️ 3 min