Grilled Bread with Tomato Sauce, Carrots and Cheese

Just before you shake your head in disgust, keep in mind that the tomato sauce I use is NOT the usual, disgusting, red sauce (sometimes called ketchup, filled with additives and sugar) that many people buy and put on everything, especially on children's food.

This is proper tomato sauce made from organic tomatoes, sweetened with agave nectar or maple syrup and is so delicious you could drink it out of a bottle. You can buy any organic tomato sauce from a health food store, just make sure it is sweet and if not, add a little pure maple syrup or agave nectar. The sauce goes beautifully with carrots and cheese and although it sounds like a strange combination, it is perfect. This bread is also favoured by children as they are usually fond of tomato sauce. I first tasted this in Kenya in a small, local restaurant in Nairobi and when I did I just thought "wow..but of course!" The combination of carrots, cheese and tomato sauce just made sense.

This snack is packed with antioxidants, calcium and vitamin C and A so is the perfect light snack to enjoy.  Note that for this recipe it is handy to keep leftover, grated cheese in the freezer. It is a great way to use up any cheese bits.

Children absolutely love this bread and it is one of my favourite light snacks

This recipe is:

  • Egg free
  • Nut free

This recipe is easy to make:

  • Lactose (dairy) free
  • Vegan

Grilled Bread with Tomato Sauce, Carrots and Cheese

Serves 2 people as a light snack


  • 150 grams (5ΒΌ oz) low fat cheese such as low fat Gouda or Mozzarella, grated
  • 2 large carrots, peeled and grated
  • 60 millilitres (2 fluid oz) organic tomato sauce (ketchup) from a health food store
  • 10 slices of spelt baguette (home made or from a health food store) or any other bread you prefer
  • A pinch of salt (sea salt or Himalaya) and pepper (black)


  1. Grate the 2 carrots fairly coarsely with a grater or in a food processor (using the grating blade).
  2. Grate the 150 grams cheese fairly coarsely.
  3. Combine the cheese and the carrots in a medium bowl.
  4. Add the 60 millilitres tomato sauce and a pinch of salt and pepper. Mix well with a large wooden spoon.
  5. Add more tomato sauce or salt/pepper if preferred.
  6. Slice 10 fairly thin pieces of baguette.
  7. Place baking parchment on a baking tray and arrange the pieces of bread on the baking parchment.
  8. Scoop 1 or 2 heaped tablespoons of the mixture onto each slice so that it covers the slice completely. I like the mixture fairly thickly spread.
  9. Bake or grill at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 15 minutes or until the cheese has melted.
  10. Serve warm.


  • Adjust the amount of pepper accordingly if the bread is served for children.
  • The tomato sauce/ketchup should be organic (very important) since most tomato sauces from supermarkets are filled with sugar, colours and flavourings and other additives and taste like rubbish.
  • You can use spelt or whole wheat bread, whatever you prefer.
  • You can use leftover cheese for this recipe. I always keep grated cheese in the fridge from leftover pieces.