Charring tomatoes briefly over hot coals enhances their natural sweetness and adds a bit of smoky flavor. Use large tomatoes cut into thick slices, halve small tomatoes or thread whole cherry tomatoes on skewers. Paired with egg, anchovies, bread crumbs and a garlicky dressing, what’s not to like?
- 1day-old baguette or French loaf, crust removed and cut into 1/2-inch cubes (about 2 cups)
- Extra-virgin olive oil
- Salt and pepper
- 2cloves garlic, smashed to a paste or grated
- 3tablespoons red wine vinegar
- 1teaspoon Dijon mustard
- 2pounds firm, ripe tomatoes
- 4large eggs, hard-cooked for 8 minutes, peeled and halved
- 8anchovy fillets, rinsed and patted dry
- Basil leaves, for garnish
- Parsley leaves, for garnish
- Crushed red pepper, for garnish
- Make the bread crumbs: Heat oven to 350 degrees. Put bread cubes in a mixing bowl, drizzle with 2 tablespoons olive oil, season lightly with salt and pepper and toss well. Spread on a baking sheet in one layer and bake uncovered for 5 to 10 minutes, or until crisp and golden. Set aside to cool. When cool, crush into very coarse crumbs.
- Make the vinaigrette: Put the garlic in a small bowl with the vinegar, mustard and a pinch of salt. Whisk in 1/4 cup of olive oil. Set aside.
- Prepare a charcoal grill or light the broiler. Cut larger tomatoes into 1-inch-thick slices or leave smaller ones whole. Place tomatoes on the hottest part of the grill and let them char for about 3 minutes on one side if using a broiler, or place tomatoes on a baking sheet as close to the flame as possible. Tomatoes should still be firm.
- Place tomatoes and eggs on a platter or divide among 4 plates. Sprinkle lightly with salt and spoon dressing over. Drape anchovy fillets over eggs and add a generous handful of bread crumbs. Garnish with basil, parsley and crushed red pepper.