This sungold toast is a love letter to cooking for one. In the summer, Sungold tomatoes are some of my absolute favorite things to pick up. They melt into a sweet, acidic tomato blend that can be recreated with cherry tomatoes, but is just so vibrantly perfect when done with the bright orange sungold tomatoes. Since this is a cooking-for-one recipe, I focus on simplicity here. The sungolds just hang out with a bit of garlic, olive oil, Calabrian chili paste and basil, and then I finish them with dill and black pepper. While it might seem like a quick combination, the flavors really go wild.
If you’re looking for an easy summer dinner that’s perfect for one, or need something that can easily be scaled up for two, this sungold toast is it. And it doesn’t just have to be served on bread! You can toss it in pastas, over massaged kale (I did that last night, it was bomb) or in any grain bowl. Sungolds are so adaptable, and when you cook them down into this subtle spicy oblivion, you’ll find a million ways to use it!
Table of contents
How this sungold toast is inspired by Pan con Tomate
If you’ve been keeping up with my posts, I have been in a pan con tomate inspiration phase. The Spanish snack loosely inspired this toast because of the garlic cloves rubbed all over the bread, and then of course the glisteny, melty tomatoes that go directly on top.
While this sungold toast calls for a swipe of ricotta or cashew cream on top, you can also serve it naked to get a true pan con tomate feel. Either way, the tomato juices should really come through.
Ingredients you’ll need for this sungold toast
In the spirit of this single-serving meal being quick, easy and simple, the ingredients list is super minimal. Here is all you’ll need:
- 1/4 cup olive oil, plus more as needed
- 2 large slices of sourdough
- 2 garlic cloves, one sliced, one halved
- 1 pint sungold tomatoes, halved
- Diamond Crystal kosher salt to taste
- 2 teaspoons Calabrian chili oil
- 5-6 large basil leaves
- 1/2 cup ricotta or cashew cream
- Freshly ground black pepper,r to taste
- 2 sprigs fresh dill, for serving
How I prefer to assemble this toast
The longer you let the sungolds simmer in the pan, the more concentrated and delicious they get. So yes, you can whip this up in minutes, but using that extra 5-7 minutes of simmer time will make all the difference.
To prepare the toast, first place a large pan over medium heat. Add 2 tablespoons of olive oil and grill the bread for 2 minutes on each side or until golden and toasted. Set aside.
Add the remaining 2 tablespoons of olive oil to the pan and add the one clove of sliced garlic. Swirl and cook for a minute, or until the garlic begins to lightly brown on the edges. Then add in the tomatoes and let them simmer to break down. About 4-5 minutes. Season with salt and stir occasionally.
Mix in the chili oil and basil and let the tomatoes continue to reduce another 4-5 minutes, or until the tomatoes are rich and jammy.
Rub the bread with the havled garlic clove, then swipe on some ricotta. Top each slice with the tomato mixture, then top with dill and black pepper.
Serve with a knife and fork ready!
Looking for similar recipes?
Here are a few other tomato recipes I love!
Pizza Toast
Tomato Basil Risotto
Green Tomato Salad with Focaccia Croutons
And that’s it for this chili sungold toast!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Equipment
Ingredients
- 1/4 cup olive oil , plus more as needed
- 2 large slices of sourdough
- 2 garlic cloves, one sliced, one halved
- 1 pint sungold tomatoes, halved
- Diamond Crystal kosher salt, to taste
- 2 teaspoons Calabrian chili oil
- 5-6 large basil leaves
- 1/2 cup ricotta or cashew cream
- Freshly ground black pepper, to taste
- 2 sprigs fresh dill, for serving
Instructions
- Place a large pan over medium heat. Add 2 tablespoons of olive oil and grill the bread for 2 minutes on each side or until golden and toasted. Set aside.
- Add the remaining 2 tablespoons of olive oil to the pan and add the one clove of sliced garlic. Swirl and cook for a minute, or until the garlic begins to lightly brown on the edges.
- Add in the tomatoes and let them simmer to break down. About 4-5 minutes. Season with salt and stir occasionally.
- Mix in the chili oil and basil and let the tomatoes continue to reduce another 4-5 minutes, or until the tomatoes are rich and jammy.
- Rub the bread with the havled garlic clove, then swipe on some ricotta. Top each slice with the tomato mixture, then top with dill and black pepper.
- Serve with a knife and fork ready!
Comments
Hey Justine! Can you link your pan? Im obsessed and currently moving and need to buy a whole new set of pans and yours is perfect <3
Hi Justine!
Can you link your pan? I’m obsessed and it is exactly what i’m looking for <3 Also this may just be the recipe that will get me over my weird issue with tomatoes bc my mouth is watering as I’m reading the recipe. Thank you!
Hi! These are Made In sauté pans! So good, I have code JUSTINESNACKS but I’m not sure if it’s still active!
Holy moley this was truly one of the best snacks I’ve ever made!! This will 100p be my new hyperfixation meal for lunch. I couldn’t find any Calabrian chili oil in the supermarket so I just did red chili pepper flakes, a dash of cayenne and a squirt of ketchup (per google for subs). Turned out awesome!
Ahhh I’m so thrilled you liked it! Thank you so much for taking the time to leave a rating and review 🙂
I hope you do not mind if I took liberties with this recipe…I used all pantry ingredients I had on hand, while trying to remain true to the original recipe. I couldn’t find sungold tomatoes so used regular red grape toms, I dislike ricotta, so I used cream cheese, I didn’t have sourdough but did have a loaf of take n bake rustic french loaf. I didn’t have Calabrian Chili oil, but had TJ’s Bamba Calabrian chili paste/sauce. Followed the technique allowing for the full simmer of the toms for that perfect jammy texture. All ingredient amounts per recipe. So GOOD. I’d like to think what I did retains the flavors you were going for. This is definitely a keeper and I plan to repeat the recipe as written (minus the ricotta ). Thanks!
I hope you do not mind if I took liberties with this recipe…I used all pantry ingredients I had on hand, while trying to remain true to the original recipe. I couldn’t find sungold tomatoes so used regular red grape toms, I dislike Ricotta, so I used cream cheese, I didn’t have sourdough but did have a loaf of take n bake rustic French loaf. I didn’t have Calabrian Chili oil, but had TJ’s Bamba Calabrian chili paste. Followed the technique allowing for the full simmer of the toms for that perfect jammy texture. All ingredient amounts per recipe. So GOOD. I’d like to think what I did retains the flavors you were going for. This is definitely a keeper and I plan to repeat the recipe as written. Thanks!
My third time making this!! So delectable and EASY! Can I ask what your favorite Trader Joe’s EVOO is?
Oooo good q! I haven’t been in so long (a crime, I know), but I always go for that $11 dollar one with the super rich, almost yellowy-green color. It tastes amazing!
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