Thursday, 10 September 2015

Tomatoes on toast

Borrowed from Google, thank you!
There's nothing clever about this one but it is my absolute fave breakfast at the moment so I'm sharing.

The tomatoes are from my own plants in the garden and the bread is my own home made bread.  That helps to make it more delicious but it's still a tasty meal anyway.

some tomatoes, halved or quartered, depending on the size
two small slices of bread (or one larger slice)
butter - a little for frying and a bit for spreading (the frying is not optional, the spreading is.  If I have a flavoursome fat like bacon fat, I use that for frying instead)
a sprinkle of salt (optional)
a sprinkle of sugar (optional)
herbs (optional and I tend not to)

Melt the butter in a pan.  Add the tomatoes and stir.  Then fry them very slowly and gently, stirring occasionally.  At first the tomatoes release liquid, then the water evaporates away leaving a gorgeous tomato-ey 'goo'.  I cover the pan with a splatter guard.

When the tomatoes are nearly ready, toast the bread.  Keep it warm if necessary.

If needed, add a sprinkle of salt and sugar.  When it is garden picked tomatoes there's no need for the sugar and I use only a tiny bit of sea salt.  If they are shop bought they can still be flavoursome but might need a bit of sugar as well.  I tend not to make this too much in the winter when tomatoes are watery and rather tasteless.

Spread a little butter on your toast if wanted and then spoon over the tomatoes.  They should be thick and gorgeously gooey and you can eat the topped toast with your fingers rather than needing a knife and fork.

A bit of garlic rubbed on the toast might be very nice!  Must try it.


  1. The Spanish have a very similar breakfast but they just toast the bread rub with garlic and add some fresh tomato or merely rub the toast with a good tomato and then a sprinkle of olive oil. Very yummy.

  2. Nice! That sounds scrummy!
    J x