Roasted tomatoes on toast
Some evenings call for a recipe. Others call for a tray of tomatoes and the end of a good loaf. This is the second kind: a little chopping, a warm oven, and enough time to put the kitchen back in order while dinner makes itself.
Roasting softens the tomatoes and gathers their juices into something you will want to catch with bread. The garlic turns mellow, the edges deepen in color, and a handful of basil at the end makes the whole thing feel fresh.
What you’ll need
Serves 2. About 35 minutes.
- 600 g cherry tomatoes, halved if large
- 4 garlic cloves, peeled and lightly crushed
- 2 tablespoons olive oil, plus a little for the toast
- ½ teaspoon dried oregano or a few sprigs of fresh thyme
- ½ teaspoon fine salt, with more to taste
- Freshly ground black pepper
- 4 thick slices of sourdough or another sturdy bread
- A small handful of fresh basil
Let the oven do the work
- Heat the oven to 220°C / 425°F. Put the tomatoes and garlic in a baking dish large enough to hold them in a loose, mostly single layer.
- Add the olive oil, oregano or thyme, salt, and a few grinds of pepper. Turn everything over gently to coat.
- Roast for 25–30 minutes, until the tomatoes are soft, some edges are browned, and there are plenty of juices in the dish. Stir once halfway through.
- Toast the bread during the last few minutes. Brush it lightly with olive oil.
- Mash a softened garlic clove onto each slice. Spoon over the tomatoes and their juices, then finish with torn basil. Taste before adding more salt.
Make a little more of it
A tin of drained white beans, warmed separately and stirred into the finished tomatoes, turns this into a more substantial supper. A handful of peppery leaves on the side is enough to make it feel like a meal.
The best part is the bottom of the dish. Put it on the table with the remaining bread and let everyone help themselves. An ordinary dinner deserves a few unhurried minutes, too.
