CookEat Recipe

Tomatoes on Crusts

Name: Tomatoes on Crusts
Yield: 12 servings
Ingredients: 6 Tomato — Even-sized ripe red tomatoes; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon White pepper — White pepper; 1906 source measure retained without conversion; 1 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 2 Branch Parsley — Parsley branches, chopped; 1 Branch Chervil — Chervil branch, chopped; 0.5 Garlic — Garlic bean, chopped; 1.5 Teaspoon Butter — Melted butter for frying; 1906 source measure retained without conversion; 12 Toast — Small round bread toasts, quarter-inch thick; Flour — Flour for light tomato coating; Butter — Butter dotted on twelve tomatoes; Parsley — Parsley greens for garnish

Filippini No. 1287, documentary English reconstruction from the fixed source.

Servings: 12
Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Wipe six red tomatoes and halve crosswise to yield twelve pieces. Season cut faces with salt, pepper and sugar; sprinkle chopped parsley, chervil and garlic evenly. Lightly roll tomato halves in flour.
Step 2
Heat one and a half teaspoons melted butter in a sufficiently large pan. Fry each tomato three minutes on the cut face and one minute on uncut face, in batches if needed.
Step 3
Prepare twelve round toasted bread pieces of tomato diameter and quarter-inch thickness. Put one half on each toast CUT SIDE DOWN. Dot each with an unmeasured very little butter; bake in brisk oven eight minutes. Garnish with parsley greens.

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