Lazy summer tomato & sourdough traybake

Celebrate tomatoes in all their different colours and sizes with this vibrant summer traybake. With mozzarella and ricotta, it's packed with flavour

  • Prep:20 mins
    Cook:55 mins
    Plus 30 mins draining
  • Easy

Nutrition per serving

  • kcal 583
  • fat 34g
  • saturates 13g
  • carbs 36g
  • sugars 10g
  • fibre 6g
  • protein 30g
  • salt 2.3g

Ingredients

  • 3 tbsp olive oil, plus more for the tin
  • 1 small aubergine, cut into 3cm chunks (250g)
  • 500g ripe tomatoes of all different shapes, colours and sizes, some cut into wedges, some halved across the middle (reserving all the juices and seeds)
  • pinch sugar
  • 2 tsp red wine vinegar
  • 2 thyme sprigs, leaves picked, plus more to serve
  • ½ tsp coriander seeds
  • ½ tsp chilli flakes
  • 150g sourdough, torn into chunks
  • 2 shallots, peeled and sliced lengthways
  • 2 tbsp kalamata olives, pitted and torn in half
  • 4 eggs
  • 125g ricotta
  • 10g parmesan or vegetarian alternative, grated
  • 1 ball of mozzarella, torn into chunks
  • handful of watercress lightly dressed in vinaigrette, to serve (optional)
MPU 2

Method

  1. Oil a large brownie tin or roasting tin (about 35 x 25cm). Put the aubergine in a sieve and scatter over ½ tsp salt. Rub the salt all over the aubergine and leave to drain over a bowl or the sink for 30 mins. While they’re draining, toss the tomatoes in a bowl with a pinch of salt, the sugar, vinegar and thyme leaves.

  2. Heat the oven to 180C/160C fan/gas 4. Wipe away any excess salt and moisture from the aubergine. Heat 2 tbsp of the olive oil in a non-stick frying pan over a medium to high heat, then add the coriander seeds. When they’re sizzling, stir in the aubergine and chilli flakes. Cook, stirring for 15-20 mins, until the aubergine is caramelised and soft in the middle. Tip into the bowl with the tomatoes and add the bread, shallots, and olives. Tip the mixture into a roasting tray and level it out. Drizzle over the rest of the olive oil and bake for 20 mins.

  3. Whisk the eggs with the ricotta, parmesan and seasoning, then pour over the veg and add the mozzarella, tucking it into the traybake, so it’s not all sitting on top. Return to the oven for another 15 mins, until the sourdough is crisp and golden and the cheese is melted. Serve garnished with the watercress in vinaigrette, if you like.

Suggested recipes from this collection...