Simon Rimmer served up a tasty marinated tomato flatbread on Sunday Brunch.

The ingredients are: 2 teaspoons toasted caraway seeds, 150ml water, 250g yoghurt, 10g dried yeast, 50g finely chopped sun blush tomatoes, Salt, 40ml oil + extra oil for griddle and 550g strong plain flour.

For the topping: 1 finely sliced red onion, 3 cloves sliced garlic, 2 beef tomatoes, chopped, 1 tablespoon smoked salt, 75ml sherry vinegar, 1 teaspoon sugar, 150ml extra virgin olive oil, 1 teaspoon chilli flakes and 12 basil leaves.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.