Tomato Jam on Toast With Egg, Paired With Moscato
I call this a jam, but not in the same sense as canning to preserve in the pantry — think in terms of a fresh, savory, ready-to-eat jam. This method is a quick and easy way to use up an abundance of cherry tomatoes, creating an amazingly flavorful spread over toast. Served with a cool, slightly sweet Moscato, these tomato toasts make for a rustic and savory meal or snack. Any leftovers can certainly be tossed with pasta the next day for a fresh summer treat!
- Fresh crusty bread
- 1/4 cup olive oil, plus 2 tablespoons
- 3/4 pound fresh cherry tomatoes
- 1 teaspoon salt
- 1 tablespoon fresh ground pepper
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 6 basil leaves, cut into ribbons
- 1/4 cup shaved parmesan
- Quail eggs (optional, small chicken eggs are perfectly good)
Start out by slicing bread and brush olive oil on 1 side to coat. Broil or grill the slices until golden brown and set aside.
Heat remaining olive oil over medium heat until hot and shimmering. Carefully place the tomatoes in the pan and swirl to coat. Add the garlic and cook for 30-45 seconds, stirring to combine. Add the salt, pepper and sugar, stirring again to incorporate.
Continue cooking over medium heat for 10 minutes or until the tomatoes begin to wrinkle and blister. The olive oil will thicken with the juice of the tomatoes. Feel free to press down on several of the larger tomatoes, popping them in the pan. Lower heat and add the basil and cheese, stirring until cheese melts.
If you are adding a quail egg, fry lightly so the yolk is warm but runny. Spread tomato jam onto toast, topping with the egg and adding additional salt, pepper and a drizzle of olive oil.
Make this dish now, while tomatoes are in the height of their season and flavor! The sweetness of the Moscato pairs perfectly with that ripe tomato flavor. You will be missing this dish come fall!