Juicy tomatoes soften toasted bread just enough while capers and vinegar sharpen the edges.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 600 g ripe Rebel Starfighter Prime tomatoes, chopped
- 200 g day-old bread, cubed
- 3 tbsp olive oil, divided
- 1 tbsp red wine vinegar
- 1 tbsp drained capers
- 1 small shallot, sliced
- 8 basil leaves
- 1/4 tsp salt
Method
- Heat oven to 200°C / 400°F. Toss bread with 1 tbsp oil and toast 10 minutes.
- Salt tomatoes in a bowl; rest 10 minutes to release juice. Add remaining oil, vinegar, shallot and capers.
- Fold in bread and basil. Rest 5 minutes; serve while some bread edges remain crisp.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Rebel Starfighter Prime
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Ananas Noir Tomato and Nectarine Burrata
- San Marzano Fire Tomato Butter Pasta
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
