Tomato toast

Tomato toast

By
From
River Cottage Every Day
Serves
2
Photographer
Simon Wheeler

If you have ever had breakfast in Barcelona, there’s every chance you were offered pa amb tomàquet. That’s tomato toast to you and me. I can think of few things more delicious in high summer, when tomatoes are at their fleshy, sunny, flavoursome best. If you grow your own, it’s an absolute must.

The messy, pulpy tomato-grating is fun for grown-ups and kids – this is one occasion when you’re certainly permitted to play with your food.

Ingredients

Quantity Ingredient
2 thick slices robust bread
1 garlic clove, halved, (optional)
2 ripe, juicy, large tomatoes, halved
2 tablespoons fruity extra virgin olive oil
sea salt

Method

  1. Toast or grill the bread. If you don’t mind a bit of garlic in the morning, rub the cut garlic clove gently over one side. Next, rub on the tomatoes, grating and squishing the cut side messily against the rough surface of the toast and squirting out the pulp as you go. Discard the skins. Trickle over the olive oil, sprinkle on a pinch of sea salt and eat immediately.

Variations

  • Oily toast

    This is a delicious alternative to hot buttered toast. My kids absolutely love it for breakfast. Rub your hot toast with garlic if you like (we don’t in the morning, but do if we’re having the toast with soup or salad for supper). Then simply trickle the toast fairly generously with a good, tasty unrefined oil – we rotate hempseed, rapeseed and olive oil, and sometimes use a combination. Finish with a sprinkling of sea salt.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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