(at time of publication)
Step 1 Cut cherry tomatoes in half and combine with red onion, basil leaves and red wine vinegar and set aside.
Step 2 Toast sourdough bread slices and rub with garlic cloves.
Step 3 Top sourdough with a spoonful of tomato mix and drizzle with a little olive oil, sea salt and black pepper.
Freeze excess tomatoes for later use: rinse and dry thoroughly then place in plastic bags and suck out the air with a straw. When thawed, the skins will easily come off so they're perfect for use in cooking.
About this Recipe
- 2 x 250g punnets cherry tomatoes
- 1/2 red onion, sliced
- 2 teaspoons shredded basil leaves
- 2 tablespoons red wine vinegar
- 8 slices sourdough bread
- 1 clove garlic, halved
- 1 tablespoon extra virgin olive oil
- salt and cracked pepper
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified