This is a great snack or summery starter. There are some fantastic, home-grown tomatoes available in markets and greengrocers right now so you can use a selection of different shapes and colours. The cooking method for the mackerel for this is the same as above.
4 servings of mackerel cooked as in previous recipe
A selection of tomatoes (about 200g)
4 x 1cm slices of bread from a bloomer style loaf
A few small basil, salad or herb leaves (optional, according to preference)
Sea salt and freshly ground black pepper
Set your oven to the lowest temperature with the fan on (about 100C/gas mark 1). Cut the tomatoes into wedges if they are large or halves if they are cherries or small tomatoes, and lay them on a baking tray. Leave in the oven overnight or for 6-7 hours, or until they have lost about a third of their weight. Ovens vary so you will need to check them after a few hours.
Break the mackerel into pieces and gently mix with the tomatoes and some of the cooking liquid. Toast the bread on both sides then spoon the mackerel mixture on to the toast and scatter with herb or salad leaves (if using) and spoon over a little more of the liquid if necessary.Reuse content