Tomatoes on toast

Heat 2 tbsp oil in a saucepan over a medium heat and, once hot, add the tomatoes. Cook for about 7 minutes, stirring occasionally, until the tomatoes are hot but keeping their shape.

When they are cooked, remove from the heat and add the chives, the remaining 1 tbsp oil and salt. Don’t worry if some tomatoes break.

Spread the ricotta over the sourdough, then add the tomatoes, drizzling over the juices to serve, with extra chopped chives if liked.