Olive Ciabatta bread in tomato sauce
- 500g Ripe cherry tomatoes
- 1 Cloves of garlic
- 1 Heaped table spoon of capers *
- Salt pepper to season
- Olive oil
- Fresh basil - chopped
- Balsamic vinager *
- 1 Olive ciabatta bread
Halve the toms, slice the garlic, rinse the capers then all go into a small roasting tin, add the sugar, seasoning and drizzle in the olive oil.
Place in a preheated oven of 200c for 10 to 15 minutes until the tomato's start to soften.
Put the ciabatta bread in the oven alongside to bake (check pack 8-10mins?).
Remove the tomato mixture & stir in the basil and a few drops of balsamic vinegar.
Slice the bread and spoon the mixture over.
Serve immediately.
This a great lunch served with a Pasta and pesto dish. Cook dried pasta strain and mix in some vegan pesto *, meanwhile gently cook a few mushrooms and cashew nuts. Mix together with any of these you may like pine nuts, olives, sliced avocado. A mixed leaf salad along side to add even more taste and colour!