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.

YOU WILL NEED

Toast

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

Topping

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

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
Tomatoes
  • 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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