Enhancing garlic and tomatoes on toast

spark_sara

I often make the following vegan breakfast toast. I start by finely chopped onions and garlic and heat the combination on a non-stick pan till the onions are brown. Then I add a tomato chopped into small pieces, with some of the juice that comes out. The outcome is a thick cohesive paste that tastes (at least to me) excellent on a breakfast toast sprinkled with salt, pepper, herbes de provence/oregano/powdered coriander. I like it so much that I...

Originally asked by er0 on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

When you mention that you've specifically cooked it down until the onions are brown and the tomatos have lost most of their liquid, I'd say that you might be near a jam ... and there are plenty of recipes out there for tomato & onion jam. Most call for adding a bit of extra acid to it and/or extra sugar. If you search for 'crostini con pomodori e cipolla' (Italian for "toast with tomato and onion"), most of the recipes have some other added salt component -- anchovies or hard cheeses were common ... but you specifically mentioned vegan. If it were me, I'd lean towards olives -- they'd hit both the acid and salty notes. Or maybe pickled hot peppers. Or even just a pinch or two of pepper...

Full answer by Joe: https://cooking.stackexchange.com/a/29600 (CC BY-SA 4.0).

Need it done for your business? UphillTech.