Tomatoes on toast
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Posh stuff on toast essentially. My tomatoes on toast are rich, saucy and absolutely out of this world delicious. The beautifully flavoured tomatoes and smattering of spiced and slightly sweetened yoghurt make this the brunch of your dreams…and there’s not an avocado in sight. Scandalous I know.
I went a bit boujee with the heritage tomatoes, but you can use cherry tomatoes too. If you’re all about the aesthetic, go for on the vine.
Serious question – is it even allowed to be called brunch if a slice of sourdough toast isn’t involved? It’s like the rule now. Please ensure this is served alongside a flat white for the full effect.
For more boujee brekky and brunch inspo, you can find all my recipes right here.
Ingredients
metric imperial
- 200g heritage tomatoes on the vine
- 2 cloves of garlic
- Hendersons Relish (or Worcestershire sauce)
- Glug of balsamic vinegar
- 100g yoghurt
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp chilli flakes
- ½ tsp maple syrup
- Sourdough
- Basil to garnish
Method
- Preheat your oven to 200ºc. Get your tomatoes onto a baking tray with a drizzle of olive oil and the garlic cloves, bashed but in their skins. Add a dash of hendersons relish and balsamic vinegar. Season well with salt and pepper then roast in the oven for 10-15 minutes until starting to blister.
- While the tomatoes roast, toast off a thick slice of your sourdough. In a bowl mix together the yoghurt, maple and spices with a good pinch of salt and pepper. When the tomatoes come out of the oven, get them on top of the toast and add dollops of the spiced yoghurt mix over the top.
- Garnish with a drizzle of good quality olive oil and fresh basil leaves. Enjoy!