Slow-Cooked Tomatoes with Crème Fraîche on Toast

  • 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.

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