Ripe end-of-season tomatoes on garlicky toasted bread.
Serves 4 | Preparation: 15 minutes | Cooking: 5 minutes | Total: 35 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
500 g ripe tomatoes, diced
8 slices rustic bread
2 garlic cloves (1 minced, 1 halved)
1 handful fresh basil leaves, torn
3 tbsp olive oil
1 tsp balsamic vinegar
½ tsp salt
¼ tsp black pepper
Method
Combine the tomatoes, minced garlic, basil, 2 tbsp oil, vinegar, salt and pepper. Leave to sit for 15 minutes so the juices develop.
Toast or grill the bread until golden and crisp on both sides, about 5 minutes.
Rub each warm slice with the cut side of the garlic and brush with the remaining oil.
Spoon the tomatoes on just before serving so the bread stays crisp.
Variations and substitutions
Green tomatoes that never ripened are better used in chutney.
Use parsley if basil is no longer growing. A few drained cooked white beans make a more substantial topping.
Homegrown and seasonal produce
Use ripe tomatoes only, including those ripened indoors after reaching breaker stage. Drain very juicy chopped tomatoes lightly before topping the bread.
Storage and freezing
Keep prepared ingredients covered in the fridge at 5°C or below. Eat within 48 hours, or within 24 hours for the raspberry fool and dressed tomato mixture. Assemble toasts just before serving. These finished salads, topped toasts and cream desserts do not freeze well; freeze suitable fruit or roasted vegetables separately instead.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
