Sweet, seasonal tomatoes and basil are such a perfect pair

It can be so much more than just tomatoes on a slice a toast.


  • 8 thick slices of plain ciabatta
  • 450g vine ripened tomatoes
  • 3 chopped sun dried tomatoes in oil
  • 4 cloves of garlic
  • 4 sliced spring or 1 mild white onion
  • Handful of chopped fresh basil
  • A good glug of Sicilian, Basil, or Garlic Olive Oil
  • Good pinch of sea salt & freshly ground pepper
  • Basil springs to garnish
  • Classic or Reserve Balsamic to serve


  • Place the tomatoes in a bowl, cover with boiling water and stand for 1 minute. Drain and cover the tomatoes with cold water.
  • Stand for 1 further minute.
  • Peel the tomatoes, cut into quarters, remove the seeds and chop into small cubes. In a bowl mix together the tomatoes, onions, sun-dried tomatoes, basil, a little salt and freshly ground black pepper.
  • Preheat a grill.
  • Mash the garlic cloves with a heavy knife handle, just enough to split and loosen the skin. peel the skin away and discard.
  • Grill the bread golden brown on both sides and, whilst still hot, rub one side of each slice with the mashed garlic.
  • Arrange on a serving dish.
  • Spoon the mixture from the bowl on top of the toasted bread.
  • Drizzle with the olive oil, garnish with the basil sprigs, drizzle over the balsamic if you so wish, and serve immediately.
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