Few things in life are as simple and mouthwatering as tomatoes on toast sprinkled with salt, but here they hit new heights with olivey breadcrumbs, garlic and butter beans, too
M
y favourite breakfast is sliced tomatoes on rye bread sprinkled with sea salt. The best bit is neither the tomato flesh nor the bread, it’s the salted tomato water that runs down the back of my hands and threatens to meet my elbows. It’s liquid electricity and one of my favourite earthly flavours. It could make a great stock, or a delicious martini, perhaps even a marinade for ceviche, but here it’s thrown in at the end to refresh a dish of gently cooked tomatoes, beans and dill. Perfect for dunking anything but elbows into.
Ideally, you’ll need a food processor or blender for the pangrattato; if you don’t have one, tear the bread into small chunks, then toss with the olives, spread out on a chopping board and chop through a few times until you have a fine-ish crumb.
Prep 10 min
