Even though we live in the Far South and the climate is cool, we still hanker for sweet summer ingredients such as tomatoes.
Tomatoes have been grown in my family for as long as I can remember. My father had a passion for growing them and one of the simplest dishes which I found so satisfying was stewed tomatoes on toast. It was nothing fancy, but sweet, home-grown tomatoes were key to the success of this dish.
I wrote this recipe for two servings as I often eat this with my husband when children are out and about or we even fancy this as a light dinner on those nights when you feel like something to tie you over.
Serves 2
Skill level Easy
Total time 15min
Ingredients
50g butter, plus extra for toast
1 onion, sliced thinly
500g fresh ripe tomatoes, cut into chunks
Salt and ground black pepper
2 slices thick cut bread, toasted on both sides
1 clove garlic
Method
Add the butter to a medium-size pot, add the sliced onion and cook for a couple of minutes.
Add the tomato chunks and mix through with the buttery onions.
Cook over a moderate heat until the tomatoes break down and turn into a delicious red pulp.
Season with salt and plenty of pepper.
Toast the bread on both sides. Cut the garlic clove in half and rub the cut side across the toasted bread (this will give the toast a wonderful garlic flavour).
Butter generously (optional but highly recommended).
To serve, spoon the tomatoes over the toast.
