Tomatoes on Toast
- 10 tomatoes
- 3 cloves garlic
- 100g butter
- salt and pepper
- Toast slices (thick)
Boil kettle. Place tomatoes in a bowl and tip boiling water over them. Let stand for 2 minutes, drain and refresh with cold water.
Peel off the skins and cut out the cores with a small knife. Cut the tomatoes in half.
In a frypan or saucepan melt half the butter.
Add the finely sliced garlic and stew in the butter for 30 seconds, then add tomatoes and stir/shake over a brisk heat until they are warmed and softened.
Season with salt and pepper and serve on toast slices buttered with the other half of the butter mentioned.
John Hawkesby’s Wine Suggestion
- Boundary Vineyards Kings Rd 2007
- Camshorn 2006
- Wyndham Estate Bin 333 2006