Tomatoes on Toast with Aged Lancashire Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

This simple snack is delicious, particularly if you use one of the sweet, tasty heritage varieties or a large juicy beefsteak tomato, though any flavourful tomatoes will do. I’d also recommend a sourdough base and a great cheese, such as the one produced by the Kirkhams in Lancashire.


  • 4 large ripe tomatoes
  • 1 tablespoon rapeseed oil, plus extra to drizzle
  • 1 garlic clove


Cut about 6 slices from the centre of each tomato, around ½ cm thick, and put to one side.

Chop up the rest of the tomatoes and place in a saucepan with the rapeseed oil, garlic and thyme leaves. Season with salt and pepper and cook, stirring, over a low heat for 2-3 minutes until the tomat