Slow-Cooked Tomatoes with Crème Fraîche on Toast
Recipe by:Matt Tebbutt
- 25g butter
- 4 plum tomatoes
- 120g crème fraiche
- A few basil leaves
- 2 slices of toasted sourdough bread
- Salt and pepper
1. Take a pan, add the butter, season the cut tomatoes and cook very slowly on one side for around 10-15 minutes.
2. Spoon in the crème fraiche and bring to a simmer. Taste and season.
3. Chuck in the basil leaves and pour over the toast and serve.