Tomatoes cooked in creme fraiche with mint on toast

• annokset: 4 servings

Ainekset

2tbsp good-quality olive oil

2 garlic cloves finely grated or minced

500g tomatoes cut through the equator

200g creme fraiche

15g mint leaves picked and very finely sliced, some leaves reserved for serving

Sea salt flakes and black pepper

Good-quality bread thickly cut and toasted, to serve

Ohjeet

In a large frying or saute pan, heat the oil over medium heat. Once nice and hot, add the garlic and cook for 30 seconds.

Add the tomatoes cut-side down. Leave them alone to cook for 2-3 minutes until softened. Then flip over to the skin side.

Add the creme fraiche. Boil for 1-2 minutes to slightly reduce the liquid. Remove from the heat once the tomatoes are starting to collapse.

Add the sliced mint leaves to the tomatoes. Shuffle the pan to combine everything and season with salt and pepper to taste.

Spoon the mixture over the toast, scatter over the mint leaves and eat with gusto.