Country Life Every Week - - Simon’s Kitchen -

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

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