EATFREAK

Most people have a pretty weird relationship with Breakfast.  There are those who eat no breakfast at all ever – those who eat a big breakfast every day – “healthy” people who have smoothies or fruit or granola or some shit – There’s the Cereal Zombies.  I have no problem with any of these types, I just find it funny.  Me?  I love breakfast – but if I’m to be lumped into a category it’s probably the “dinner for breakfast” type.

It’s a family-wide epidemic.  We get it from my dad.  When I was in high school, my Mom might be having a health shake or a bowl of cereal, while my little sister and I could be found heating up bowls of last nights spaghetti at 7 am.

This recipe is one my Dad picked up in Spain when he was just a kid.  It sort of rides the line between breakfast and … kind of everything else.  So it satisfies the freaks like me and my sister – but also works for you normal people.

It’s super easy – and it’s a great leftovers thing.  although if you’re gonna use old bread, it shouldn’t be from more than just the night before.

1 tomato
2 slices of good bread
olive oil
Herbs – Italian Seasoning, or dried oregano, or dried basil – whatever you want really
Kosher Salt and Fresh Ground Pepper
(oh yeah – I use a lime sometimes to, but you don’t have too)

1. Put the bread in a toaster oven and toast it.  Or hold it over the open flame of your stove til it’s nice and brown.  Or toast it up with a little bit of Olive Oil in a pan.  whatever you want.

2.  heat a few tbs. of Olive Oil on high in a small pan.  While it’s getting hot, slice the tomato in half.  throw a few pinches of the herbs and salt and pepper in the oil.  Let it infuse there for about 30 seconds.  Then put the tomato halves in, flat side down.

3.  reduce the heat to medium high.  cook the tomatoes, moving them around a bit.  after about a minute, flip them over.  Season with a few pinches of all that stuff again.  After about another minute, flip them over again and remove the skin – it should be pretty much leaving of it’s own accord at this point anyway.  Season again a little.  Keep cooking – when the tomato halves are just about to start falling apart, remove form the heat.

4.  place the tomato halves on the toast.  pour some of the gross juicy good stuff from the pan over it.  this is when I might squeeze some lime over the whole thing.  Might also season a bit again.

NOW EAT IT.  It’s really good.

It helps if you destroy the tomato at this point and smush it all over the bread.

It’s a great breakfast – it’s a great lunch – it’s a great appetizer or side dish.

Tomatoes on Toast,  people!  GADZOOKS!

ok bye.

Those tomatoes look so flavorful!

Comment by savorysimple October 26, 2009 @ 8:58 am

Reply

Brilliant!!!

Comment by dudewheresthestove October 26, 2009 @ 9:34 am

Reply