2 large slices sourdough bread
or a rustic, country-style loaf 1 clove garlic Olive oil Sea salt
6 medium-sized ripe tomatoes,
cores cut out A large knob of butter Salt and pepper 5–6tbspn whipping cream A few torn-up basil leaves
To make the toast, simply rub the surface of the bread with the garlic, brush with olive oil and lightly sprinkle with salt. Grill on both sides until crisp and golden.
Cut the tomatoes in half through their circumference. Heat a frying pan over a medium heat, melt the butter in it and lay out the tomatoes, cut side down. Cook for 2–3 minutes, until just beginning to soften.
Carefully turn the tomatoes using a palette knife and cook