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Tomato Bread

Tomato Bread


½ small round loaf crusty, whole grain bread
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 small clove of garlic
2 small ripe tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Remove the end of the bread for another use, then cut four ¾-inch thick slices. Brush the tops of each slice with 1 tablespoon total of the oil and toast until crisp and browned.

Slice the garlic clove in half and rub the cut side of the garlic onto the oiled side of each piece of toast, so the crispy top of the toasts acts as a kind of grater for the garlic.

Cut one of the tomatoes in half and rub the cut sides of the tomato vigorously onto the bread so the bread becomes moist, but not soggy, and is covered with flecks of tomato flesh. Core and finely dice the other tomato and divide the diced tomato among the toasts. Drizzle each with ½ teaspoon oil then sprinkle with salt and pepper and serve.

Makes 4 servings
Serving Size: 1 piece

Calories 170; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 4.8 g, Poly Fat 1.4 g); Protein 6 g; Carb 20 g; Fiber 4 g; Cholesterol 0 mg; Sodium 250 mg

Excellent Source of: manganese, selenium

Good Source of: protein, fiber, phosphorus

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