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Tomato Toast!!!

I made this quick and easy appetizer for Sunday dinner with my dad. I only toasted six slices of bread on the grill for our meal. Then I ate this for breakfast, lunch, and dinner for the next several days, using the toaster to toast the bread as needed. Now I miss it and want more. It really is that good!

The recipe calls for Aleppo pepper flakes. Aleppo chili pepper is from the Syrian town of Aleppo near the southern Turkish border. Aleppo pepper has moderate heat with a mild and sweet undertone, a bit of fruitiness, and a hint of saltiness.

Aleppo is a wonderful substitute for the usual crushed red peppers. In fact, I nearly always use Aleppo pepper in place of regular crushed red chilies on pizza, in pasta and salads, on my morning eggs, really all day long. You can find Aleppo pepper online, at specialty stores and I’ve even found it locally at Safeway.

Roasted Tomato Toast

  • 2 – 3 pounds mixed tomatoes *
  • Olive oil
  • Salt and freshly ground black pepper
  • 2 garlic cloves, peeled and finely minced
  • 3/4 cup mayonnaise
  • 1 lemon, washed and dried
  • Baguette, thinly sliced
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons minced chives
  • Sea salt (I adore Maldon sea salt flakes)
  • Crushed Aleppo pepper

(* Mixed tomatoes are a mix of colors and types such as cherry, Roma, pear, beefsteak, etc)

Preheat the oven to 450 degrees and line a baking sheet with foil.

Cut large tomatoes into cubes, slice larger cherry tomatoes in half and leave small cherry or pear tomatoes whole. Place tomatoes on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine. Roast for 30 to 40 minutes or until the smaller whole tomatoes burst. Remove from oven and set aside.

Use a Microplane or small grater to remove the zest from the lemon over a small bowl. Cover the bowl with plastic wrap and set it aside. Cut the lemon in half and set it aside.

While the tomatoes are roasting, in a small bowl, mix the garlic and mayonnaise together.  Squeeze in 1 tablespoon of lemon juice, and stir to combine. Season with salt and pepper. Cover and refrigerate. Keep that lemon handy, you may want to add more juice later.

Either toast the baguette slices in a toaster or toaster oven or heat the grill and toast.

Pull out the garlic mayonnaise and taste. Season as you like with more salt, pepper, garlic or lemon juice.

Spread a liberal layer of the mayo over each slice of toasted bread (be more liberal with the mayo than the photo above shows, I added more but neglected to retake the photo). Top generously with roasted tomatoes. Sprinkle with chives, sesame seeds, sea salt, and crushed Aleppo pepper. Sprinkle each toast with a pinch of the reserved lemon zest and serve immediately.

Makes 20 – 25 serving

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1 Lisa { 04.05.19 at 6:46 AM }


2 Betsy { 04.05.19 at 6:56 AM }

So yummy and am going to look for these chili peppers

3 Anne { 04.05.19 at 7:41 AM }

YUM, that looks delicious! I want it for breakfast… now. ?

4 Nancy { 04.05.19 at 7:42 AM }

Sounds yummy, I’ll scale it down for 2!

5 Lina K. Austin { 04.05.19 at 7:46 AM }

Linda I can bring you a huge variety of tomatoes when our recently planted summer garden is up. I’m going to look for Aleppo Peppers now. I wonder if I can grow them.

6 Anonymous { 04.05.19 at 7:09 PM }

The toast sounds great. I am going to have to try them. I am going to look for the peppers. By the way how is your knee?

7 Linda Hopkins { 04.05.19 at 9:40 PM }

Thank you for asking, MRI results are back but I’m not going to comment on them until I see the orthopedist on Monday. Trying to keep a positive attitude that physical therapy will be all that is needed! Fingers crossed. I know you’ll love the toasts though!

8 Linda Hopkins { 04.05.19 at 9:41 PM }

Lina, I’ll even come down and pick up tomatoes when they are ripe. I’d drive a long way for REAL tomatoes! xoxo

9 Linda Hopkins { 04.05.19 at 9:42 PM }

Anne, it makes a darn good breakfast! Love ya!

10 Jill { 04.06.19 at 2:02 PM }

Hi Linda! You mentioned garlic mayo, do you make your own or purchase it? Thanks!

11 Linda Hopkins { 04.07.19 at 7:56 PM }

Hi Jill, for this recipe you’re doing a cheat by using store bought mayo and mixing it with garlic and lemon juice. But if you’re looking to make Garlic Aïoli from scratch, here is a link to that recipe here on my blog: https://lespetitesgourmettes.com/recipes/potatoes-aioli-and-great-cuisinart-feature/

12 Debbie Elder { 04.10.19 at 6:07 AM }

A great summer recipe!

13 Shelley { 04.10.19 at 10:29 AM }

This looks wonderful! Will definitely give it a try!

14 Amy Gieszl { 04.24.19 at 10:22 AM }

Hi Linda,
I made this for Easter. And the left over was delicious as a topper on
avocado toast for Monday morning (spicy!) breakfast!

15 Shirley { 05.02.19 at 6:13 AM }

Looks beautiful! I am definitely going to make this. My book club ladies will look it.

16 Marilyn Harter { 05.02.19 at 5:14 PM }

Can’t wait to try this! Love roasting the mixed small tomatoes and using them on so many things! The flavor really comes out. I’m going to look for the Aleppo pepper!

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