Introduction
- Ready in less than 10 minutes
- Topping can be made in advance
- Vegan
- 1 of your 5 a day
- Less than 300kcal
- Tomatoes are packed with vital nutrients, they are high in Vitamin C (important for healthy skin and blood vessels), Vitamin K (plays a vital role in wound healing and blood clotting) and phytochemicals such as lycopene which have been linked to eye health and reduction in LDL (bad) Cholesterol.
- Sourdough is a great option for people with a gluten intolerance as the traditional slow process of making the bread has been found to break down the gluten in wheat flours, making it easier to digest than other bread.
Ingredients:
- Large handful of cherry or baby plum tomatoes, roughly chopped
- Half a red onion, finely chopped
- Small handful of basil leaves, roughly torn
- 1tbsp of garlic infused olive oil (or use regular olive oil and 2 crushed garlic cloves)
- 4 thick slices of Sourdough Bread, toasted
- Thick Balsamic vinegar Glaze (optional)
Method:
Add the tomatoes, onion, basil and olive oil to a bowl and stir gently to combine the ingredients.
Serve on top of the sourdough toast and finish with a drizzle of the balsamic glaze if you wish.
Alternative: You could add some roasted peppers or mozzarella to add a bit of variety.