Miso Tomato Toasts With Shichimi Togarashi

Preparation

1. Make the shichimi togarashi:

   1. Step 1

      Add the sesame seeds, pepper flakes and ½ teaspoon salt to a mortar and pestle and pound together until roughly crushed. Stir through the orange zest and crumbled nori and set aside.

   2. Step 2

      Add the tomatoes to a bowl, sprinkle over the sugar, if using, and ½ teaspoon of salt, then dot the garlic and miso on top (do not mix) and set aside.

   3. Step 3

      Heat 3 tablespoons of oil in a large frying pan on medium-high heat. Add in the sourdough slices and turn to coat in the oil. Cook for about 7 minutes, turning over halfway through, until lightly charred and crisp. Transfer to a cooling rack and keep the pan on the heat.

   4. Step 4

      Add the remaining 5 tablespoons of oil to the pan and heat until shimmering hot, about another minute, then carefully pour the oil over the tomatoes (it should sizzle), trying to aim for the miso and garlic so that the oil blooms them. Add the vinegar and stir to combine until the miso has dissolved, then go in with your hands (the oil won’t be hot anymore) to lightly crush the tomatoes.

   5. Step 5

      Roughly tear each sourdough slice into 3 or 4 pieces and arrange snugly on a large  serving platter, kind of like a jigsaw. Spoon over the tomatoes, with all their juices, and sprinkle with as much togarashi as you like. Finish with a squeeze of orange juice and serve.