Thanks to Tom Hales, volunteer at Educafe, for sharing this easy recipe that uses up surplus bread. Extra toppings could include tinned fish, anchovies or olives. You could also include roasted red peppers in your tomato sauce. The caramalised red onion can be batch-cooked and frozen.
Ingredients
1 baguette or similiar loaf
1 tin of tomatoes
1 white onion
2 cloves of garlic
3 spring onions
Olive oil
Caramelised onions:
2 red onions
1 tbsp soft brown sugar
4 tbsp balsamic vinegar
Method
- Slice the bread 0.5 – 1cm slices. Drizzle with olive oil and bake in oven at 180 degrees for approx 10 minutes until golden.
- Slice the red onions and sweat in a little oil until soft. Stir in a splash of balsamic vinegar and a pinch of sugar and keep stirring until caramalised.
- For the tomato sauce, slice and fry the white onion. When golden add minced garlic, stirr briefly then add a tin of tomatoes. Simmer until sauce has reduced. Then blitz to make a smooth sauce.
- Spread the sauce on the bread slices. Top with caramalised red onion and garnish with chopped spring onions.
