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Attack of the KILLER Tomatoes!

July 21, 2013

Crusty Tomato Bread

I am lucky to find myself in the presence of a Martha Stewart Living Magazine every month, and this month was no exception. This time though, was a little different. The cover affected me so much, with it’s color heirloom tomatoes, that after seeing it day in, and day out, I had to finally flip it over, so those beautiful, delicious looking summer gems would taunt me no longer.

I think it is arguably the best cover they’ve ever had on the magazine.

Martha Stewart Living Magazine Cover
Photo From Martha Stewart Living

It made me CRAZY! I would find myself lusting after crusty artisan bread with tomatoes on it. So, here we are. It’s proof that the simple things are often the best things.

Crusty Tomato Bread
I strongly encourage you to seek out heirloom tomatoes for this! Get to your farmer’s market, I can almost guarantee they’ll have some good ones! If you don’t have a farmer’s market near you, grocery stores are starting to carry heirloom varieties. And hey, if you just can’t find the fresh heirlooms, this will be just as good with any type of tomato. I promise!

5.0 from 3 reviews
KILLER Heirloom Tomato Toast
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Cook time: 
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A simple appetizer or light lunch, that lets the beautiful summer tomato be the star!
  • 3-4 Heirloom Tomatoes, different colors, sliced about ⅛ - ¼ inch thick
  • 1 Clove Garlic
  • 1-2 Tablespoons Butter
  • 1 Loaf Artisan Bread (I used Sprouts Seedsational Artisan Bread)
  • ¼ Teaspoon Sea Salt
  • ⅛ Teaspoon Freshly Ground Black Pepper
  • Basil Leaves for garnish (optional)
  1. Turn on broiler.
  2. Cut the bread loaf in half lengthwise, so you have two long slices, placing one underneath the broiler until it is golden brown.
  3. Peel the garlic clove carefully, leaving the clove in-tact, and trimming off the root end.
  4. Rub the freshly toasted bread lightly with the garlic, as to not damage your lovely bread.
  5. Butter the bread, then carefully layer the tomatoes from green, to orange, to pink, to dark red.
  6. Sprinkle the tomatoes with the salt, pepper, and basil.
  7. Cut into wedges, and serve.


  1. Lisa Orgler
    July 21, 2013 at 2:59 pm

    This is so beautiful! We just harvested our first tomatoes yesterday…now I have something to try. Thanks!

  2. Jan
    July 22, 2013 at 3:53 pm

    The Martha Stewart cover is just stunning! I saw it on the magazine rack at Walmart and I hadn’t received my copy in the mail yet. I was on the phone with MSL so fast, but I just needed to be patient. It arrived three days later. Family Circle has a similar cover, but the MSL picture…I just connected with it. No heirlooms here in southwest Oklahoma, sadly, but the farmer’s market has some beautiful non-heirlooms that I have been devouring. My favorite is on toasted sourdough and a thick slather of mayo.

    • Natalie Wiser-Orozco
      July 24, 2013 at 9:29 am

      Jan! I couldn’t stop drooling over it day after day, until I just couldn’t stand it any longer!

  3. Angel
    July 22, 2013 at 5:41 pm

    This was delicious, EVEN to a non-tomato lover like me!! BTW the new comment area is so much easier to see the words I type in, DIG it!

  4. Susie
    July 23, 2013 at 1:03 pm

    I might have to do this but add cheese to the bread before putting it in the broiler. Like an open faced grilled cheese of magic.

  5. Megan
    August 10, 2013 at 8:11 am

    I loved that cover as well. It’s so beautiful, and I’m planning to make this tomato toast too.

    • Natalie Wiser-Orozco
      August 12, 2013 at 11:05 am

      I hope you enjoy, Megan! Summer is quickly coming to an end! *HUGE sad face!*


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