Slow-Cooked Tomatoes with Crème Fraîche on Toast

Ingredients

• 25g butter
• 4 plum tomatoes
• 120g crème fraiche
• A few basil leaves
• 2 slices of toasted sourdough bread
• Salt and pepper

Method

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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