Two ways tomato open sandwich

Enjoy this seasonal, slow baked sandwich with garlic mayonnaise.

Light Bites
Two ways tomato open sandwich
  • Preparation time 15 minutes (prep. time)
  • Cooking time 1 hour (cooking time)
  • Serves 4


  • 1 clove garlic, crushed
  • 150ml/5 fl oz mayonnaise
  • 5g basil
  • 800g/28 oz tomatoes
  • 50ml/1.8 fl oz extra virgin cold pressed rapeseed oil
  • 10g thyme
  • 4 cloves garlic, roughly chopped
  • 50ml/1.8 fl oz oil
  • 150g/5 oz red onion, thickly sliced
  • 150g/5 oz tomatoes, chopped
  • 10g parsley
  • Splash of red wine
  • 30ml/1 fl oz balsamic vinegar
  • 4 slices multigrain bloomer bread


  1. Mix the crushed garlic, mayonnaise and basil.
  2. Cut the tomatoes into thick slices, you should get four per tomato. Place on a baking sheet, drizzle with the extra virgin rapeseed oil, salt, pepper, thyme and chopped garlic, place in the oven at 100°C for a minimum of 60 minutes or until slightly dried and soft but still with some bite.
  3. Place the oil in a large frying pan, add the onions, chopped tomatoes and parsley. Stir well and sauté gently until the tomatoes and onions start to break down, cook until reduced and thick.
  4. Add the red wine and balsamic vinegar, stir well and cook until thick. Season to taste, decant and leave to cool.
  5. Cut thick slices from your loaf and place in the oven at 200°C (180°C fan, 400°F, gas mark 6) to crisp them and lightly colour the outside, remove from the oven and leave to cool.
  6. Divide the mayonnaise mixture between the slices and spread well across the surface.
  7. Add a portion of the tomato paste and spread this out to cover the mayonnaise.
  8. Layer the tomato slices over the top of the tomato paste and drizzle over a little of the cold pressed rapeseed oil before serving.