This Tomato Tartine is perfect for warm summer evenings when it's too hot to turn the stove on. Beautifully ripe, seasonal tomatoes on bread is the perfect way to end or start day. Choose good quality tomatoes and you won't be disappointed.
You can find this recipe and more time-saving meals in Time for Dinner by Adam Liaw, in bookstores now.
Tomato Tartine
Serves: 2
Active time: 5 Minutes
Cooking Time: 5 Minutes
Ingredients
2 thick slices sourdough
1 baby gem lettuce, halved
about ¼ cup (60 ml) olive oil
3 anchovies, finely chopped
1 tablespoon baby capers
juice and zest of ½ lemon
1 teaspoon red-wine vinegar
pinch of sugar
2 good-quality heirloom tomatoes, sliced
½ cup (about 100 g/3½ oz) mixed
cherry tomatoes, sliced
salt and black pepper, to season
Method
Heat a large frying pan over high heat. Drizzle the sourdough and cut side of the lettuce with a little of the oil and fry, with a cooking weight placed on top, until one side of each slice of bread is toasted and the lettuce is slightly blackened. Remove and set aside.
Heat a large frying pan over high heat. Drizzle the sourdough and cut side of the lettuce with a little of the oil and fry, with a cooking weight placed on top, until one side of each slice of bread is toasted and the lettuce is slightly blackened. Remove and set aside.
Heat a large frying pan over high heat. Drizzle the sourdough and cut side of the lettuce with a little of the oil and fry, with a cooking weight placed on top, until one side of each slice of bread is toasted and the lettuce is slightly blackened. Remove and set aside.