Looking for a quick, simple, but delicious breakfast? This is it. This would be great for summer going into fall, and is a great use of any tomatoes you have from your garden.

Tomato-Rubbed Bread
Makes appx 8 slices


  • 1 loaf roasted garlic bread, sliced thick
  • 2 medium tomatoes, sliced in half
  • olive oil
  • sea salt

If your bread is still relatively fresh, take it and toast it lightly, either under a broiler, or if you’re lucky enough to have a gas stove, over a stove flame (appx 30 secs/side). 

Take your tomato half, and rub it against the bread, squeezing it slightly to let out the juices, until the bread is a nice light red color like picture 2. You can do both sides if you want; I did end up doing that, but it does make the bread soggy, with the juices. 

Sprinkle each slice with sea salt and olive oil, and enjoy!


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