Creamed Tomatoes on Toast

By Ali Slagle

Recipe Overview

  • Total Time: 10–15 minutes (prep + cooking)

  • Servings: 2

  • Rating: 4/5 (179 reviews)

  • Comments: 17 comments

Description

Juicy canned tomatoes, gently simmered into a fragrant, velvety cream, replicate the essence of an instant cream of tomato soup. Served atop toasted bread, this dish offers a simple yet indulgent breakfast or a comforting snack at any time of day. Its rich, herbaceous profile and subtle cinnamon note make it a versatile, satisfying option.

Origin & Inspiration

This recipe is a modern adaptation inspired by Simon Hopkinson’s take on Edouard de Pomiane’s 10-minute culinary philosophy. In his cookbook Roast Chicken and Other Stories, Hopkinson details a 30-minute method for baking fresh tomatoes in garlicky, mint-infused cream. Our streamlined version—using canned tomatoes and woody herbs (like thyme or rosemary) with a hint of cinnamon—delivers the same comforting depth in under 10 minutes, ideal when fresh tomatoes are unavailable.

Ingredients (Serves 2)

  • 400g (14 oz) canned chopped tomatoes (reserve 2–3 tbsp liquid for creaminess; drain lightly if extremely watery)

  • 240ml (1 cup) heavy cream (or whole milk for a lighter texture)

  • 1 tbsp unsalted butter (optional, for richness; omit for dairy-free)

  • 2 cloves garlic, minced (or ½ tsp garlic powder)

  • 1 small sprig fresh thyme or rosemary (chopped; or ½ tsp dried thyme/rosemary)

  • Pinch of ground cinnamon

  • Salt and freshly ground black pepper to taste

  • 2 slices crusty bread (e.g., sourdough or white), toasted

Instructions

  1. Toast the Bread: Preheat your toaster to high and toast the bread until golden and crisp. Set aside on a plate.

  2. Sauté Aromatics: In a small, heavy-bottomed saucepan over medium heat, melt the butter (if using). Add minced garlic and cook for 30 seconds until fragrant (avoid burning).

  3. Simmer Tomatoes: Add the canned tomatoes (with their liquid, if retained) to the pan. Stir in the chopped herbs, cinnamon, salt, and pepper. Bring to a gentle simmer over medium heat, then reduce to low. Cook for 2 minutes to meld flavors.

  4. Thicken with Cream: Pour in the cream. Stir well and continue simmering on low for 5–7 minutes, stirring occasionally. The mixture will thicken slightly—test by lifting the spoon; the cream should coat it without dripping.

  5. Assemble: Spoon the creamy tomato mixture evenly over the toasted bread. Garnish with additional fresh herbs or a pinch of cinnamon for a polished finish.

Pro Tips

  • Texture Control: If too thick, stir in a splash of reserved tomato liquid or extra cream. If too thin, simmer 1–2 minutes longer.

  • Herb Variations: Swap thyme/rosemary for basil (light) or oregano (Mediterranean). Dried herbs work in a pinch (use ⅓ the quantity of fresh).

  • Dairy-Free Option: Replace heavy cream with coconut cream (chilled) or oat milk mixed with 1 tsp cornstarch (whisked into milk before adding).

  • Tomato Upgrade: Fire-roasted diced tomatoes add smoky depth; a pinch of sugar balances tartness if tomatoes are unripe.

Note: This recipe honors de Pomiane’s “10-minute cooking” ethos while adapting it for modern, time-efficient kitchens.

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