Toms on toast

A sunny little number perfect for breakfast, lunch or a light bite. This one’s a true classic with a bit of a kick. Juicy British cherry tomatoes, gently spiced and piled onto delicious Jason’s Sourdough.

Serves 1 (or 2 smaller portions if you’re feeling generous)

Prep 5 minutes

Cook 10 minutes

Ingredients

A couple of slices of Jason’s Sourdough (we love the Superb Sprouted Grains loaf for this)

A knob of English butter for spreading

200g sweet British cherry tomatoes, halved lengthways

1 small garlic clove, finely chopped

½ tsp dried oregano

½ tsp red chillies, finely chopped (add more if you fancy extra heat)

A dash of Worcestershire sauce

A handful of chopped fresh parsley

A glug of extra virgin olive oil for cooking and a little to drizzle at the end

Method

1. Butter both sides of your sourdough. Set it aside while we prep the toms.

2. Pop two pans on a medium heat. In one, drizzle a little olive oil and add your halved British cherry tomatoes. Let them sizzle and soften for about 5 minutes.

3. In the second pan (no oil needed), toast the bread on both sides until golden and crisp. You’re looking for a lovely crunch on the outside, soft in the middle.

4. Add the garlic, chilli, oregano and a dash of Worcestershire sauce to the tomatoes. Let it all mingle and cook for another 2-3 minutes, stirring now and then.

5. Pop your toasted sourdough on a plate, spoon over the warm tomato mixture, and finish with a scattering of fresh parsley.

It’s bright, it’s bold, and it’s proper tasty. Great with a strong coffee or a cheeky mimosa, if the mood takes you.