VegBox Recipes

Tomato And Artichoke Brunch

This tomato and artichoke brunch recipe was inspired by a glut of fresh, ripe tomatoes and the arrival of a jar of pickled artichokes from Suma, our wholesaler. It's so quick to make and it's absolutely delicious.
 
 

Ingredients

Serves 2

  • 200g ripe tomatoes (fresh)
  • 75g artichoke hearts (from a tin or jar)
  • 10 olives
  • 1 tsp olive oil
  • sprig of basil
  • toast
 

Method

  1. Wash the tomatoes and cut them in half or quarters, depending on their size.


  2. Pour the oil in the pan and use a kitchen tissue to wipe across the base. Heat the pan gently.


  3. Add the tomatoes when the oil it hot. Stir well and then cover. Cook for 5 minutes, stirring regularly.


  4. When the tomatoes are soft and losing their juices, add the artichoke hearts. Mix well and cook for a further 2 minutes.


  5. Serve on toast, sprinkled with the olives and fresh basil.



 

Time From Cupboard-To-Table

10 minutes.
 

Notes & Variations on Tomato And Artichoke Brunch

Add a fried egg to a second piece of toast, if you want more protein.

Instead of olives, you could use caper berries, for a tangier taste.

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge