In light of what's going on in the world, I have a little more time on my hands, as I'm sure many of us do. So, I'll be sharing lots more recipes over the coming weeks, which you might have already noticed; many will be slightly simpler recipes, focused around one or two ingredients - some will take longer than others and some will be super simple like this next one.
Pan roasted tomatoes, juicy, full of flavour and served up on toasted sourdough - a little sweet, tangy, garlicky and the perfect food for breakfast, brunch or lunch. I cooked these up in my cast iron, but don't worry if you don't have one, any heavy-bottomed pan will do. This recipe is also completely done on the hob, so you don't have to heat your whole oven for just a few tomatoes!
I started out during this period feeling quite anxious, as many of us might have also been feeling and quite unsure of what this next chapter would look like. Gradually I've written lists of things I'd like to do, as well as a few goals to achieve during this time and have found a good, slower rhythm. I've also started the 30-day yoga at home challenge from Yoga with Adriene - it's really helping me to establish routine, be mindful and set intentions, which is keeping me a little more zen during this crazy time.
As well as yoga, I've been doing a lot of fermenting and I even sprouted some lentils. Having something like yoga and ferments to focus my energy on first thing in the morning really helps, it gets me up and about and starts my day in a really positive way. Part of my fermenting - along with half the population - I made some sourdough from scratch, it was so gratifying and a week-long project to focus my energy on. Now, you don't need sourdough, or any sort of homemade bread for this recipe - whatever sort of bread you happen to have on hand or in the freezer will do. But, if you'd like to see more about my sourdough - check out my stories highlights on my Instagram.
This recipe is such a delicious way to use up slightly stale bread - toasting it brings it back to life and the delicious, tangy tomato juice perfectly soaks into some of the bread. You've got a mix of sweet pops of tomato with garlicky, tomato-infused bread and crunchy, chewy crusts, drizzled with fragrant olive oil - oh, it can't be beaten!
Pan Roasted Tomatoes on Toast | Serves: 2 | Time: 15 mins
You'll need
- Cast iron / heavy bottom pan + lid
- Fork
- Measuring spoons
Ingredients
- Extra virgin olive oil
- 250g cherry tomatoes
- 1 clove garlic
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- Pinch salt
- Pinch black pepper
- Pinch chili flakes (optional)
To serve:
- 4 small or 2 large slices bread
- Extra virgin olive oil
- Chili flakes (optional)
- Fresh herbs like basil or parsley (optional)
Method
- Pre-heat your pan on a low-medium heat, then once hot, add a splash of olive oil and your cherry tomatoes.
- Peel the clove of garlic and put it on the end of a fork. Use the fork to stir the tomatoes every so often and cook the tomatoes for 8 minutes.
- Then add the oregano, red wine vinegar, salt, black pepper and chili flakes, turn the heat down and cook with the lid on for 2-3 minutes. Now is a good time to pop your bread in the toaster.
- Remove the lid, give your tomatoes a final stir and turn the heat off. Then pop the lid back on and allow the tomatoes to rest for 2-3 minutes. Meanwhile, rub the hot toast with the garlic clove to infuse the flavour.
- Serve up your tomatoes onto your garlicky toast, press them down slightly so the juices run onto the toast, then drizzle with olive oil, sprinkle over a pinch of chili flakes and fresh herbs if you have any and enjoy!
Cassidy xx
