Slow-roasted tomato slices seasoned with smoked paprika and tamari create a savory, silky topping for pumpernickel bagels with cream cheese, onions, and capers.
By james
Servings
2
4 piece Roma tomatoes
1.5 tsp Smoked paprika
1.5 tbsp Tamari
2 tbsp Olive oil
0.5 tsp Liquid smoke
0.5 tsp Garlic powder
0.25 tsp Black pepper
2 piece Pumpernickel bagels
4 tbsp Full-fat cream cheese
0.5 piece Red onion
2 tbsp Capers
0.5 piece Lemon
4 piece Fresh dill (garnish)
1 tsp Everything bagel seasoning
Calories
535 kcal
Protein
21g
Carbs
76g
Fat
18g
Fiber
8g
Sugar
3g
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Smoky Tomato Lox
1. Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper.
2. Slice the Roma tomatoes lengthwise into thin, even slices about 4–5mm thick — aim for 5–6 slices per tomato. Pat them dry with a paper towel to remove excess moisture.
4 piece Roma tomatoes
3. In a small bowl, whisk together the smoked paprika, tamari, olive oil, liquid smoke, garlic powder, and black pepper to form a marinade. Lay the tomato slices on the prepared baking sheet in a single layer and brush both sides generously with the marinade.
4. Slow-roast the tomatoes in the oven for 60–75 minutes, until they are shrunken, deeply red, glossy, and tender but still hold their shape — silky like lox. Remove and let cool slightly.
Cream Cheese & Assembly
5. While the tomatoes finish roasting, thinly slice the red onion into rings and squeeze the lemon half over them. Let them sit for 5–10 minutes to lightly pickle and mellow their bite.
0.5 piece Red onion,
0.5 piece Lemon
6. Slice the pumpernickel bagels in half and toast them until the cut sides are warm and slightly crisp.
2 piece Pumpernickel bagels
7. Spread a generous layer of cream cheese over each toasted bagel half. Sprinkle everything bagel seasoning over the cream cheese.
8. Layer the smoky roasted tomato slices over the cream cheese, overlapping them slightly to mimic the look of lox. Top with pickled red onion rings, capers, and fresh dill sprigs. Serve immediately.
2 tbsp Capers,
4 piece Fresh dill (garnish)
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By james
