Creamed Tomatoes on Toast

Creamed Tomatoes on Toast

Juicy canned tomatoes melted into fragrant cream mimic an instant cream of tomato soup. Served over toast, they make for a simple yet indulgent breakfast, or anytime snack. This dish is inspired by a recipe in "Roast Chicken and Other Stories." In the book, Simon Hopkinson writes that his version was inspired by Edouard de Pomiane’s "Cooking in 10 Minutes." Hopkinson bakes fresh tomatoes in garlicky, minty cream for half an hour. The version below, with canned tomatoes, woody herbs and a hint of cinnamon, is there for you when fresh tomatoes aren’t — and, like de Pomiane's approach, takes closer to 10 minutes.
  • Total:
  • Serves: 4 persons



  1. Step 1

    In a small saucepan, bring the cream, thyme and cinnamon stick to a simmer over medium-low heat.
  2. Step 2

    As cream comes to a simmer, drain the tomatoes (no need to rinse), discarding the juices. Add the whole tomatoes to the saucepan and bring to a simmer, breaking up the tomatoes with a wooden spoon. Cook until the tomatoes are soft and the cream is slightly thickened, about 5 minutes. Season with salt and pepper.
  3. Step 3

    To eat, place a slice of toast in a shallow bowl or rimmed plate, and spoon the tomatoes and plenty of cream over the toast. Season with more black pepper, if you like.