As Martha says, “Charred tomatoes: the new ketchup.” Here’s the thing–she’s kind of right. Not that I’m throwing out my ketchup bottle anytime soon, but I see no reason I can’t use charred tomatoes on pretty much everything during tomato season. They’re sweet, smoky, rich, and tangy, so I’ll be making them daily.
I first tried the charred tomatoes in this Charred Tomato and Fried Egg Toast recipe, but my plan is to use them as a pasta topping, in tacos, and over Asian-ish noodles with maybe a few strips of steak.
Try this for an easy late-summer dinner. I served it with a corn and poblano salad, and we were happy.
Charred Tomato and Fried Egg Toast (adapted from Martha Stewart)
Yield: main dish for two
2 slices of rustic bread, toasted
1 clove garlic
1 Tablespoon extra-virgin olive oil, plus a little extra
8 small tomatoes, such as Sunset Falls, halved
Salt and pepper
2 large eggs
Cut the clove of garlic in half and rub the toast with the cut sides.
Heat the tablespoon of oil in a cast-iron skillet over medium-high. Meanwhile, either brush the cut sides of the tomatoes with oil, or put a little oil in a small, flat dish and dip the cut sides of the tomatoes into it. When the skillet is hot, quickly set the tomatoes in it, cut sides down. Leave them undisturbed for four minutes, then transfer them to a plate.
Turn the heat on the skillet down to medium-low and give it a few minutes to cool. Make sure all of the tomato bits have been scraped out of it. Crack an egg into a small bowl and gently pour it into the skillet, then repeat with the second egg. Let the eggs fry undisturbed for three minutes or so, until the whites are completely set and the yolks are as firm as you want them. If the edges are getting too brown and the centers aren’t setting quickly enough, cover the pan with a lid for a couple of minutes.
While the eggs are cooking, top the toasts with the charred tomatoes and smash them down a little with a fork. Season with salt and pepper. When the eggs are done, lift them out with a spatula and set one on each tomato toast. Again, season with a little salt and pepper.