Creamed tomatoes on toast are easy to whip up and even easier on the palate.
Delicious for a quick and easy Sunday night supper.
Creamed tomatoes on toast (serves 2)
2 large slices sourdough bread or a rustic, country-style loaf
1 clove garlic Olive oil
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 for a further few minutes. Finally, turn once more and season with salt and pepper.
Now, pour the cream between the tomatoes and stir in the torn basil leaves. Mix both with the tomato juices and, as soon as the cream bubbles and slightly thickens, spoon the tomatoes and their sauce onto the crisp bread. Eat at once.
Pretty peas: this Venetian classic, Risi e bisi, is similar to a risotto, but with a soup-like base.