Name: Toast with Tomato Jam, Boquerones, and Lemon Oil
Yield: 6 Servings
Ingredients: 2 pounds vine-ripened or plum tomatoes; ½ cup olive oil, divided, plus more for drizzling; Kosher salt; 1 lemon, zest removed in wide strips, thinly sliced lengthwise; 6 ½-inch-thick baguette slices cut on a diagonal, toasted; 6 boquerones (marinated white anchovies); 6 oil-packed anchovies; 3 scallions, dark-green parts only, thinly sliced on a steep diagonal

Four toasts topped with boquerones lemon zest and scallions

Even so-so tomatoes will become sweet and deliciously concentrated after this treatment. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes