Roasted Tomato and Basil Yogurt Sourdough Toast
Jammy roasted cherry tomatoes, fresh basil and olive oil sit over cool Greek yogurt on sourdough for a savory Mediterranean-inspired toast.
Roast the tomatoes until their skins wrinkle and their juices concentrate, then spoon them over a cool yogurt layer. Fresh basil goes on last so its leaves keep their aroma.
This Mediterranean-inspired combination uses vegetables, olive oil and yogurt, with whole-grain sourdough as an option for the base. It works as a savory breakfast or a light lunch.
Roasted Tomato and Basil Yogurt Sourdough Toast
- Makes
- 2 servings (1 topped toast each)
- Prep · estimate
- 10 min
- Cook · estimate
- 25 min
- Total · estimate
- 35 min
Ingredients
- 2 slices (120 g total) unseeded sourdough, about 1.5 cm / ⅝ inch thick; white or whole-grain
- 250 g cherry tomatoes, halved
- 1 tbsp (15 ml) olive oil, divided
- 150 g plain thick Greek yogurt
- 6–8 small leaves fresh basil, torn if large
- ⅛ tsp freshly ground black pepper
- 1 small pinch fine salt, optional
Method
Prepare the tomatoes
Heat a conventional oven to 220°C/425°F, or a fan oven to 200°C. Rinse and dry the tomatoes, then halve them. Toss with 2 tsp of the olive oil, the pepper and optional salt in a small roasting dish.
Roast until jammy
Arrange the halves mostly cut side up. Roast for 18–22 minutes, until the skins wrinkle, some edges brown and the flesh is soft. The dish should have a little concentrated juice rather than a large pool of water.
Toast and pause
Toast the sourdough during the final minutes of roasting. Rest it on a rack. Let the tomatoes stand out of the oven for about 3 minutes so they are not piping hot when they meet the yogurt.
Layer and finish
Spread 75 g yogurt over each toast. Divide the tomato halves between them, leaving excess liquid in the roasting dish. Add the basil and drizzle the remaining 1 tsp olive oil over both toasts. Serve immediately.
Developed for home use; not kitchen-tested by Sourdough Bench. Times are estimates; use the doneness cues in the steps.
Small things that help
- Use a small dish with room for one layer
- A crowded dish steams the tomatoes; a very large bare tray can scorch their juice. Choose a dish that fits the halves in one layer with a little space.
- Keep the basil fresh
- Add the basil after roasting, not before. The hot tomatoes will soften it slightly without burning the leaves.
Make it your own
- Use larger tomatoes
- Replace the cherry tomatoes with 250 g ripe tomatoes cut into small wedges. Start checking at 20 minutes and cook until soft, allowing more time if they release a lot of liquid.
- Try oregano
- If basil is unavailable, toss ¼ tsp dried oregano with the tomatoes before roasting. It gives a different flavor, so do not add it tablespoon for tablespoon.
- A dairy-free base
- Use 150 g thick, plain unsweetened plant-based yogurt. Keep it cool until assembly and check that the flavor suits a savory topping.
Make ahead & storage
Refrigerate tomatoes and yogurt separately at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F. For best texture, use the cooked tomatoes within 2 days. Follow the yogurt label and toast fresh bread.
Dietary notes
Mediterranean-style ingredients
Vegetables, olive oil and whole grains fit the Mediterranean diet’s broad ingredient pattern. This toast is one meal idea, not a complete eating plan.
Ingredients to check
Contains wheat and milk. The measured tablespoon of olive oil covers both roasting the tomatoes and finishing the toasts.
Before you start
Do I need to remove the tomato skins?
No. Leave them on so the halves hold together. They will wrinkle in the oven and provide a little contrast to the soft centers.
Can I serve the tomatoes cold?
Yes, if they have been cooled and refrigerated promptly. Spoon the chilled tomatoes over the yogurt and toast the bread fresh.
Why does the yogurt look watery?
Very hot tomatoes, loose yogurt or too much roasting juice can thin it. Let the tomatoes stop steaming and lift them from the dish with a slotted spoon.
Sources & inspiration
- FoodSafety.gov: Four steps to food safety
Produce preparation and refrigeration guidance.
- American Heart Association: Mediterranean diet basics
Context for the ingredient pattern, not an assessment of this recipe.
Recipe writing and serving illustrations are created for Sourdough Bench. Inspiration credits identify the source of an idea; they do not imply that another author tested this recipe. How we publish.
