1 teaspoon lemon zest, from about half a lemon2 tablespoons extra-virgin olive oil, plus more for brushing toasts2 large slices sourdough bread, about 1/2 inch thick eachIn a food processor, combine basil, arugula, garlic, almonds, lemon juice, and lemon zest. Pulse until almonds are broken up into fine pieces. Add olive oil and process until fairly smooth. Season with salt. Transfer to an airtight container and refrigerate until ready to use.
Spread strained tomatoes in an even layer on the toasts. Broil to dry and warm the tomatoes, stopping before the edges of the bread burn, about 1 minute. Cut each toast into 4 even pieces.Special equipment
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