Curried tomatoes on toast

Tomatoes are naturally rich in a compound called lycopene; it’s what gives them their red colour

1 ratings

25 minutes
Serves 2
1 of 5 a day

Nutrition: Per serving

Kcal250
Fat6.7g
Salt1g
Sugar3.2g

Recipe by: Ryan Riley | Chef

The vinegar in the recipe adds sourness and can also be felt in the nose, making eating these simple but delicious tomatoes on toast interesting for the mouth and the senses.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

FOR THE BUTTER:

1 ½ tbsp butter or spread, softened
¼ tsp cinnamon

FOR THE TOMATOES:

1 tsp olive oil
10 mixed coloured cherry tomatoes, halved
1 tsp medium curry powder
½ tsp coriander powder
1 tsp malt vinegar
100g baby-leaf spinach
Ground black pepper, to taste

TO SERVE:

4 slices wholegrain sourdough bread

Method

Make the butter first by placing the butter or spread and cinnamon into a small bowl and mix well until combined.
Place a frying pan onto a medium-high heat and add the oil and tomatoes. Fry for 4–5 minutes until they begin to soften. Add the spices and cook for a further minute, stirring occasionally with a wooden spoon to stop them from burning.
Add the vinegar and cook for 2 minutes and then add the spinach, along with 50ml of cold water. Place a lid on the pan and allow the spinach to wilt. Once the spinach has wilted, remove the lid from the pan and cook everything for 5–6 minutes until the water has evaporated. Season to taste.
Toast your bread and spread on the cinnamon butter before topping with the tomatoes and spinach.

For an extra boost of protein, serve with a poached egg.