Plant count: 8

Slow Roasted Smokey Tomatoes, Meatballs & Sourdough Toast

This is a use-it-up lunch with bags of flavour that is guaranteed to make your tastebuds sing. Imagine sweet, smokey tomatoes - slightly charred - spread over warm, crispy sourdough toast. Now imagine adding some juicy meatballs, crumbly feta cheese, and crisp, freshly cut microgreens. We fell in love with this dish, you will too. 

I slow-roasted them in a glug of olive oil, 2 large cloves of garlic in their skins, smoked salt and white pepper, tsp paprika, half tsp onion powder, half tsp cumin, pinch cayenne pepper, half tsp brown sugar. 

Cooked at 150° for an hour. Cooked a couple of vegan meatballs in a pan and threw them in for the last ten minutes. Skinned the garlic, chopped it up and threw it back in. Vegan feta went last for 3 minutes. 

Served on seeded sourdough toast with microgreens and lemon balsamic from Little Doone.

  • Servings:

    1-2

  • Prep time:

    10 Mins

  • Cook time:

    60 Mins

  • Plant count:

    8

Ingredients

  • A big pile of tomatoes - think punnet size 
  • A glug of extra virgin olive oil 
  • 2 Large cloves of garlic – skin on  
  • A pinch of smoked salt 
  • Black pepper to taste 
  • Tsp Smoked Paprika 
  • Half tsp onion powder 
  • Half tsp cumin powder 
  • Pinch cayenne pepper 
  • Half tsp brown sugar 
  • 2-3 meatballs (we used a meat-free variety) 
  • Handful of vegan feta cheese 
  • 2 slices seeded sourdough bread 
  • Handful of mixed broccoli and kale microgreens 
  • A drizzle of balsamic glaze

Directions

  1. Preheat the oven at 150°c 
  2. Roughly chop any large tomatoes; smaller ones can be cooked whole. Add to a nonstick baking tray 
  3. Add garlic, spices, salt, pepper, and sugar 
  4. Add a big glug of extra virgin olive oil and toss the tomatoes in the oil and spices 
  5. Roast in the oven for 50 minutes 
  6. Remove the garlic, add the feta cheese and roast for another 10 minutes 
  7. Meanwhile, air fry or fry the meatballs until firm and slightly charred 
  8. Toast two slices of seeded sourdough 
  9. Squeeze the garlic into the tomato mixture 
  10. Chop the meatballs into quarters and add to the roasting tray. 
  11. Mix everything, pressing down onto the tomatoes until the consistency is smooth and chunky 
  12. Spoon a generous amount onto each slice of toast 
  13. Drizzle with sticky balsamic glaze 
  14. Top with freshly cut microgreens
Smorgs:

Broccoli microgreens, Kale microgreens, Balsamic glaze

Smorgs suggestions:

Crispy onions, Seed mix, Fresh mint, Parmesan cheese

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