Tomato Toast

An enthusiastic response from all our tasters. Choose ripe tomatoes that feel heavy for their size. As long as they’re ripe, any type will work.



  • 6 – 8 slices of ciabatta, 1 cm thick
  • olive oil
  • Ina Paarman’s Garlic & Herb Seasoning
  • Ina Paarman’s Sun-dried Tomato Pesto


  • 3 medium very ripe tomatoes, skinned
  • Ina Paarman’s Green Onion Seasoning
  • 2 T (30 ml) finely sliced chives
  • freshly ground black pepper

Adjust the oven rack to the middle position.

Preheat the oven to 180°C.

Brush the bread on one side with olive oil, and season lightly on the same side.

Spread a thin layer of Sun-dried Tomato Pesto over oiled side.

Pack the slices of bread out on a metal cooling tray that fits into your oven. Bake for ± 10 minutes until the toast has firmed. Leave until completely cold and then store in an airtight container if making ahead of time. Will keep a day if kept well sealed.

Before serving slice the skinned tomatoes. Layer tomato slices on the toast, season and top with chives. Finish with a grinding of black pepper.

Ina's Tip
  • Buy local, store outside the fridge and only use when properly ripe.
  • Looks are not everything, but removing the skin makes a huge difference.
  • Refrigeration makes tomatoes mealy.
  • Store stem-end down.
  • Keep the vine attached, then store stem end up.
  • Bag with a banana in a brown paper bag, to ripen.
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