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    Slow-cooked tomatoes on toast

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    Slow-cooked tomatoes on toast

    Slow-cooking ripe tomatoes creates a flavour-packed sauce, which soaks into the bread.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes

    Serves: 1


    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


    1. 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.
    2. 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.

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