Recipe: Ben's Tomatoes on Toast
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Recipe: Ben's Tomatoes on Toast
There's something magical about tomatoes on toast in summer. But this isn't your average version. I've been playing with the way bread can carry sweetness and acidity at the same time, caramelising it with honey and vinegar until it goes crispy.
Ben Shewry
Published 09.02.26
Ben Shewry's Tomatoes on Toast
The trick is in the peppers; you want them smoky from the grill, their sweetness concentrated. And the toast gets fried in butter first, then caramelised in that honey-vinegar mix. It turns sourdough into something else entirely.
Use the best tomatoes you can find. The kind that are so ripe they threaten to collapse. This dish is only as good as your tomatoes allow it to be.
Ben Shewry and his Tomatoes on Toast
Tomatoes on Toast - Serves 4
Ingredients
2 red bullhorn peppers (grilled, deseeded, skinned and finely diced)
2 tbsp olive oil
1 tbsp good quality white wine vinegar
2 tbsp honey
4 thick slices of white sourdough bread, crusts removed
2 ripe heirloom tomatoes, thickly sliced
100g goat’s cheese
A small handful of basil leaves
Salt and freshly ground black pepper to taste
Method
1. Add a tablespoon of olive oil to the grilled and diced peppers, season with salt and pepper and stir to combine.
2. Combine honey and vinegar and mix well.
3. Melt butter in a frypan over a low to medium heat, add bread and fry until golden on both sides. Remove bread from the pan and discard butter. Wipe pan clean, return to a medium heat.
4. Add honey-vinegar mix to the pan, then caramelise bread on both sides until crispy, taking care not to burn it.
5. Remove toast from pan and then add a small sprinkling of salt over one side.
6. Spread goat’s cheese across the same side of the toast, followed by the diced peppers.
7. Finish with slices of tomato, basil leaves, the remaining olive oil, and salt. Eat right away.
Tomatoes on Toast, ready to eat
