This has been my latest toast obsession. So simple but yet so delicious! I love the flavour combination between the sweetness of the peas and the sharp flavour of the tomatoes. Although I love it on toast, this puree is also great to stir into pasta or to use as a dip with some roasted veggies.
Peas & Mint Toast with Slow Roasted tomatoes
- For The Pea Puree
- 100g Frozen Peas
- 1 garlic clove - minced
- Few fresh mint leaves
- A glug of olive oil
- Salt & pepper to taste
- For the Slow Roasted Tomatoes
- 6 - 7 cherry tomatoes
- A pinch of salt & pepper
- A drizzle of olive oil
- To serve:
- I love using crunchy sourdough, but any rustic type of bread will work.
Slice the cherry tomatoes in halves and place them on a baking tray. Sprinkle with some salt and pepper and a drizzle of olive oil.
Roast the tomatoes in the oven at 140-150 degrees for 40-50 minutes until they are soft and slightly caramelised. Don’t roast them at higher temperatures as they will just become all squishy.
To make the pea puree cook the peas in boiling water for 5 minutes. Drain them and rinse them under cold water.
Place them in the Ninja Food Processor and add the olive oil, mint leaves, garlic, salt and pepper. Blitz until you have a chunky kind of puree.
Toast the bread, spread the puree on top and add the slow roasted tomatoes.