Tomatoes on a Toast

Didn’t really want to have a big meal but needed something tasty, easy and cheap for supper.

When I was a kid, we’d have “something” on toast. Spaghetti or beans on toast were our childhood staples. One of the dishes that I loved was tomatoes on toast.

We used to cook them by frying the tomatoes in oil and adding some sugar to sweeten them. Hmmm. Not exactly healthy.

So here is my new version.

2-4 slices of whole wheat bread (we had some sourdough bread), per person.

Lots of tomatoes, chopped (min of 4-6 per person)

For the cooking liquid:

1 Tsp Veggie Stock Powder

1-2 Cloves of garlic, peeled and crushed/chopped

1 Cup of water

2 Tsp Tamari

2 Tsp Balsamic Vinegar

1/2 Tsp Dried Mixed Herbs or Herbs de Provence

2 Tsp Tomato Sauce (optional)

Sweetener – 2  Tsp Agave or Maple Syrup

Salt or Herbamare and Pepper


2 Tsp Nutritional Yeast

2 Tsp Chopped Parsley


In a blender, food processor or using a stick/hand blender, whizz up the cooking liquid.

Place the liquid in a pan and bring to the boil, boil hard to reduce to about half the volume and to concentrate the flavours.  It should be getting thick and syrupy before you add the tomatoes.

Add the chopped tomatoes, simmer for 10 minutes.

Meanwhile toast or griddle the bread.

Serve the tomatoes on the toast, and sprinkle over the nutritional yeast and the chopped parsley.


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