Slow-cooking ripe tomatoes creates a flavour-packed sauce, which soaks into the bread.
Slow-cooked tomatoes on toast
3 large ripe vine tomatoes, halved widthways
15g essential Waitrose unsalted butter
30g crème fraîche
6-8 basil leaves, roughly torn
2 slices crusty white or sourdough bread, toasted
- Season the tomatoes. Heat the butter in a large pan until foaming. Add the tomatoes, cut-side down, and cook gently over a medium heat for 10-15 minutes. Turn over and cook for another 5 minutes.
- Stir the crème fraîche into the pan and simmer for a few minutes until thickened; season. Throw most of the basil leaves in and spoon everything over the toast. Scatter with the remaining basil before serving.
- Preparation time: 5 minutes
- Cooking time: 25 minutes
- Total time: 30 minutes
Typical values per serving:
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