Tomatoes on Toast
Soda bread slices.
Good sized bunch cherry tomatoes on the vine, sliced across middle
A splash of vinegar, sherry or balsamic
Greek yoghurt and crème fraiche (50/50) mixed together
Salt and freshly ground black pepper
1. Toast some sour dough.
2. Beat the yoghurt and crème fraiche together.
3. Heat a large frying pan over a moderate heat and trickle in a couple of tablespoons olive oil.
4. Add the tomatoes to the pan, season with salt and pepper, and cook tossing occasionally for a couple of minutes or until the tomatoes start to soften.
5. Raise the heat, add a little vinegar and boil briefly. Remove from heat and serve immediately on toast with avocado and the yoghurt and crème fraiche on the side.