Food & Cooking Recipes Lunch Recipes Charred Tomatoes on Rustic Bread 3.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email A luscious beefsteak tomato, such as the Big Rainbow variety, makes for a delicious open-faced sandwich. Ingredients Rustic bread Extra-virgin olive oil Beefsteak tomatoes Coarse salt and freshly ground pepper Oregano Directions Brush rustic bread slices with extra-virgin olive oil. Toast in a heavy skillet (preferably cast-iron) over medium-high heat until golden, about 30 seconds per side; transfer to a platter. Halve ripe beefsteak tomatoes; brush cut sides with oil. Sear facedown in skillet, without moving, until charred, 4 to 5 minutes. Use a metal spatula to loosen tomatoes from pan. Transfer to bread; lightly mash. Season with coarse salt and freshly ground pepper. Sprinkle with fresh oregano. Rate it Print