This recipe came about when flicking through Gill Meller’s cookbook ‘Time,’  seeking ideas for serving tomatoes. The sweet, tangy and juicy roast tomatoes meld with the creamy potato over the crunchy grilled toast. Serve any time of day, from brunch to light meal to serve with drinks on a summer’s night.

All the ingredients are available at Torello Farm. 

serves 4-6

1kg ripe tomatoes, any size 

handful of mixed herbs such as, rosemary, thyme, basil 

2 bay leaves torn 

160ml (2/3 cup) extra virgin olive oil

500g floury potato, such as King Edward, peeled

3 garlic cloves

8-12 slices of ciabatta or sourdough

sea salt

black pepper

Pre-heat oven to 170° C (150° C fan-forced).

If using cherry tomatoes, do not cut. If using larger tomatoes, cut into quarters. Place tomatoes in a roasting tray, cut side up. Scatter over the herbs and drizzle 2 tablespoons of olive oil over the tomatoes. Season with salt and a generous grinding of pepper. Roast for 30 minutes, or until the tomatoes are soft and blistered. Set aside.

Meanwhile, cut the potatoes into similar sized pieces (about golf ball size). Place in a large saucepan, with 2 bay leaves, 2 garlic cloves and 2 teaspoons salt.  Cover with cold water and place saucepan over a high heat. Bring to a boil and cook for 20-30 minutes, until the potatoes are very tender. Drain but reserving 250ml of the cooking water, discard bay leaves. Return potatoes to the pan and leave for 5 minutes to allow steam to evapourate.

Mash the potatoes for a minute, then gradually add the reserved cooking liquid and remaining olive oil while still mashing.  Continue to mash until the potato mixture is smooth, without lumps. Season with sea salt and a grinding of pepper. Cover with a lid to keep warm.

Grill the bread and rub with a cut side of the remaining garlic clove. Spoon the potato mash into a shallow bowl or platter and spread over the base. Spoon the tomatoes over the surface, then drizzle the remaining roasting juices all over the top. Scatter over fresh basil, if using. Sprinkle over extra sea salt and grinding of pepper. Serve with the grilled bread.