Baby Capers Toast Pomodoro Recipe

Preheat a grill pan or heavy skillet over medium-high heat (or preheat oven broiler). Brush both sides of four sourdough slices with 2 tbs olive oil.

Place bread in the skillet or under the broiler until golden and crisp, about 2–3 minutes per side on the skillet or 1–2 minutes per side under broiler — watch carefully to prevent burning.

When toasted, rub the warm bread lightly with the cut garlic clove to impart garlic flavor; set slices aside on a rack.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add the finely chopped shallot and cook until softened, about 3 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the tomato paste and cook 30 seconds to bloom the flavor.

Add the crushed tomatoes, sugar, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and cook, uncovered, 10–12 minutes until slightly thickened, stirring occasionally.

Remove from heat and stir in torn basil leaves. Taste and adjust seasoning if needed. Keep warm (or reheat briefly) before assembling.

Slice the heirloom tomato into 1/4-inch rounds. Pat slices lightly with paper towel if very juicy to avoid soggy toast.

On each toasted sourdough slice, spread about 2–3 tbs of warm pomodoro sauce, leaving a small border at the edges.

Top the sauce with a single slice of heirloom tomato (or overlap smaller slices) and then arrange roughly 1 oz fresh mozzarella on each toast.

Place the toasts under the broiler or back in the hot skillet for 1–2 minutes just to warm the mozzarella slightly and meld it with the sauce — do not overcook; you want the cheese softened but not fully melted.

Spoon about 3/4 oz (roughly 1.5 tbs) stracciatella onto each toast after removing from heat so it stays creamy and loose.

Drain the baby capers well and pat dry. Scatter about 1/2 tbs capers over each toast, concentrating near the center so each bite has briny pop.

Sprinkle each toast with grated Parmesan (about 1/2 tbs per toast), then add chopped local herbs, a light dusting of lemon zest, flaky sea salt to taste (about 1/4 tsp per toast), and a pinch of freshly ground black pepper.

Finish with a light drizzle (optional) of extra-virgin olive oil over each toast and serve immediately so the stracciatella remains creamy against the warm pomodoro and toast.