Tomatoes with Toasted Sourdough and Herbs (4)

Another recipe from ” Sea & Shore” by Emily Scott. It’s delicious on its own but also goes very well with bream or mackerel. This is best in late summer when home rown tomatoes are at their very best.

Tomatoes with Toasted Sourdough and Herbs (4)
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Tomatoes with Toasted Sourdough and Herbs (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 170 C, 150 Fan Gas 3.
  2. Spread the sourdough croutons over a baking sheet and bake in the oven for 10-15 minutes until golden.
  3. Meanwhile make the salad. Put the chopped tomatoes in a large bowl and add all the other ingredients including the croutons when cooked, Season with salt and pepper and toss together.
  4. Allow to sit for 10 minutes before serving.
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