Make it gourmet! That’s exactly what we did with this pan-fried tomatoes and IMBO white Kidney Beans on toast recipe, so why not go on and give it a try?

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
15 tomatoes
3 garlic cloves, chopped
4 tbsp tomato paste
2 tsp sugar
1 tsp dried sage
½ tsp dried origanum
1 cup spinach, torn
2 tbsp parsley, chopped
1 cup baby tomatoes
1½ cups IMBO white Kidney Beans, cooked according to packet instructions
1 ciabatta, sliced and toasted

METHOD
1. Slice a small ‘x’ into the skin at the bottom of each tomato. Place in a large bowl and soak in boiling water. Cover with a plate and set aside for 10 minutes. Drain, pinch off the skins and roughly chop.
2. Heat 3 tbsp of oil in a pan over medium heat. Add the garlic and fry until it starts to turn golden brown, about 2 minutes.
3. Add the chopped tomatoes, tomato paste, sugar, sage and origanum. Stir to combine. Reduce the heat and simmer for 15–20 minutes, until thickened.
4. Stir through the spinach and parsley. Season well with salt and pepper.
5. Heat some more oil in a pan over medium heat and fry the baby tomatoes until blistered.
6. Add the baby tomatoes along with the beans to the tomato sauce.
7. Spoon some of the beans in sauce on to the toast and serve immediately.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

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