From home decor to hairstyles, everything deserves an update now and then.
Of course that includes recipes, too.
I’ve been making a version of this tomato pesto tartine for years. It’s one of my go-to, post-farmers market lunches that uses some of what I have just bought.
Tartine is just a fancy French word for a slice of bread or toast with toppings. It’s an open-faced sandwich.
Served with a mixed greens salad, a tartine is a quick and simple meal.
I always think they’re best when they involve seasonal elements, but they are also a good way to transform leftovers or whatever odds and ends you have at home.
In my world, tomato tartines are modified version of pizza. (My child would disagree. I’ve tried to sell him on pizza toast, but I have yet to convince him.)
Come tomato season, my kitchen is always stocked. I eat tomatoes raw and roasted.
I love slow-roasted tomatoes, and that’s how I originally wrote this recipe.
But waiting over 2 hours for tomatoes to cook in the oven doesn’t match the spirit of a speedy tartine.
Yes, you can slow-roast your tomatoes in advance, but let’s face it, we’re not often the planners that we aspire to be.
Also, what happens if you’re like me, and you get home from the farmers market and you want to make lunch?
For this tomato pesto tartine, I quick-roasted a mix of sliced tomatoes.
To speed things up, I kicked up the oven temperature to 400 degrees F.
The tomatoes were ready in 25-30 minutes. You might not think that sounds very fast, but compared to slow-roasting, it’s a fraction of the time.
I toasted a couple slices of crusty no-knead bread, slathered then with pesto and topped them with my roasted tomatoes, Parmesan and chives.
Sometimes I just want to eat everything on toast!Print
Tomato Pesto Tartine
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 30-35 minutes
- Yield: Serves 2 1x
2–3 medium tomatoes, sliced
1/2 cup halved cherry tomatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
4 large slices country bread, lightly toasted
2-3 tablespoons pesto
1 tablespoon chopped chives
Grated Parmesan for serving
Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
Arrange the tomatoes in a single layer on the prepared sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until they are wrinkled the edges and are somewhat dried but still juicy in the center. (The tomatoes can be made up to 2 weeks in advance. Store in the refrigerator.)
Drizzle the bread with the remaining olive oil. Spread the the pesto on the bread Arrange the tomatoes on top and sprinkle with the chives and Parmesan before serving.