Cheesy tomato toast

The Guardian - Feast - - Six Of The Best - Recipe by Emiko Davies, emiko­

Prep 10 min Cook 15 min Serves 2 adults or 4 chil­dren

1 gar­lic clove, peeled 2-3 tbsp ex­tra-vir­gin olive oil, plus more for driz­zling 250ml tomato pas­sata, or tinned chopped toma­toes Salt and pep­per, to taste 1 fist-sized ball moz­zarella (or any other good melt­ing cheese), about 150g A few basil leaves Good crusty bread; toasted is best, to serve

In a wide pan, heat the whole clove of gar­lic in the olive oil to a gen­tle siz­zle. Watch that it doesn’t burn: you sim­ply want to in­fuse the oil with the gar­lic for a minute or two.

Pour in the tomato, sea­son, then sim­mer rapidly over a medium heat for about 10 min­utes, un­til thick­ened and re­duced slightly. Taste for sea­son­ing.

Cut the moz­zarella into thick slices and lay in the sauce in a sin­gle layer. Con­tinue sim­mer­ing for a fur­ther five min­utes, or un­til the cheese is melted (if you find the sauce is re­duc­ing more than you like but the cheese is not yet melted, take the pan off the heat and let it sit, cov­ered, for about five min­utes). Give the cheese one quick stir to dis­trib­ute it evenly through the sauce.

Serve with basil over the top and ei­ther pour over toasted bread or serve in a shal­low bowl or plate with bread to dip into the sauce. More ground pep­per and an ex­tra driz­zle of olive oil are op­tional but much loved in our fam­ily.

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