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    Moroccan Tomato Toast

    Moroccan Tomato Toast


    Something as simple as crushed coriander seeds and a hit of honey can bring an already good tomato to greatness. Spoon this mixture onto day-old toasted bread—thick or thin—over a bowl of plain yogurt, fish, a fried egg . . . you get the idea. It’s better than salsa, in my opinion, but just as versatile.



    1 cup (140 g) finely chopped red onion

    ½ tsp cumin seeds

    ¼ tsp fresh coriander seeds

    4 slices thick-cut sourdough bread

    Butter, for the bread

    2 cups (280 g) chopped in-season tomatoes

    3 Tbsp olive oil

    ¼ tsp flaky sea salt, such as Maldon

    Fresh flowering or young herbs, such as cilantro, chopped

    Light honey, such as wildflower, for drizzling



    Makes 4 servings

    Prep Time: 5 Minutes

    Total Time: 20 Minutes


    Soak the onion in a bowl of ice water to take out the bite, 5 to 10 minutes.

    Toast the cumin and coriander in a dry skillet over high heat until fragrant, about 2 minutes. Smash slightly on a cutting board with the bottom of your (cooled) skillet, or with the back of your knife.

    Toast the bread. Spread the toast with a thin schmear of butter or drizzle of oil.

    Drain the onion well. Toss the cumin and coriander, onion, tomatoes, oil, and salt together in a bowl. Stir in the herbs. Spoon over the toast and drizzle very lightly with a bit of honey.



    Purchase your copy of Everyday is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week today!

    Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

    Photography copyright: Gentl + Hyers © 2019 

    Sarah Copeland is an award-nominated cookbook author and former food director of Real Simple. She lives in upstate New York and Hungary.



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