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.