Ingredients
240g sourdough loaf, sliced into 4 thick slices
400g ripe tomatoes, halved and grated (or coarsely chopped) (use vine-ripe or plum tomatoes)
30ml extra virgin olive oil, to drizzle (about 2 tbsp)
1 garlic clove, peeled and halved (for rubbing the toast)
sea salt, to sprinkle
black pepper
fresh basil leaves, torn
Method
Step 1
Preheat the grill to medium-high or heat a toaster until hot. Place the bread slices on a baking tray and toast under the grill or in the toaster until golden and crisp, about 3-5 minutes; watch closely so they do not burn.
Step 2
Meanwhile, halve the tomatoes and grate them cut-side down over a bowl using a coarse grater to collect the pulp and juice. Discard the skins. Season the grated tomato with the sea salt and a little black pepper if using.
Step 3
When the toast is ready, rub the cut side of the garlic clove over the warm surface of each slice so the garlic flavour is absorbed.
Step 4
Drizzle each slice with a little olive oil, then spoon or spread the grated tomato evenly over the toasts. Finish with another light drizzle of olive oil, a sprinkle of sea salt, freshly ground black pepper and torn basil if using.
Step 5
Serve immediately while the toast is still crisp for the best contrast of textures.
Nutritional Information
Per serving:
Energy - 229kcal
Protein - 6.1g
Carbohydrates - 33.5g
Fat - 8.9g
Fibre - 3.1g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use day-old bread for crisper toast and adjust olive oil to reduce calories.
