Tomato, onion and oregano toast recipe | EUROtoday

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I name this ladenia smash; ladenia is an oblong olive-oil flatbread, a bit like a focaccia, from the Cycladic island of Kimolos, and historically a jammy tomato and onion topping is baked into the dough. I like it, however after I don’t have time to combine, knead, show and bake bread from scratch, I discover this makes an amazing different. I really like this most at breakfast, but additionally as a snack or as a part of a meze.


Prep time: 10 minutes

Cook time: half-hour




  • 1 purple onion
  • 400g cherry tomatoes
  • 8 garlic cloves
  • olive oil, for drizzling
  • 2 tbsp pomegranate molasses
  • 1 tsp dried oregano
  • 4 slices of focaccia or ciabatta (gluten-free, if wanted)
  • a number of sprigs of flat-leaf
  • parsley


  1. Preheat your oven to 220C/200C fan/gasoline mark 7.
  2. Peel the purple onion and lower into skinny wedges. Place in a roasting tray with the cherry tomatoes.
  3. Crush the garlic cloves, of their pores and skin, with the aspect of your knife, add to the tray, and drizzle every thing liberally with olive oil.
  4. Add the pomegranate molasses, sprinkle over the dried oregano and season generously with salt and pepper. Toss every thing collectively properly, shake again out so the substances are in a single layer, and place within the oven. Roast for 25 minutes, till the onions are sticky and charred.
  5. When the greens are prepared, place a griddle pan on a excessive warmth and char the focaccia or ciabatta slices on one aspect. Place them on a serving board, charred-side up, and squish the garlic cloves on high, then spoon over some juices from the pan.
  6. Finely chop the parsley, stir it by way of the greens, and spoon the combination on to the toasts.
  7. Serve immediately.

Greekish: Everyday Recipes with Greek Roots, by Georgina Hayden (Bloomsbury, £26), is out now