FOOD & DRINK
Tomato & horseradish toasts METHOD
INGREDIENTS 400g pack Waitrose Cherry Vine Tomatoes, halved 2 cloves garlic, sliced 2 ½ tbsp extra virgin olive oil A few thyme sprigs Pinch of brown sugar 4 small slices sourdough bread 2 tsp hot horseradish sauce 1 ½ tbsp reduced fat crème fraîche Handful basil leaves, to serve
Preparation time: 5 minutes Cooking time: 25 minutes Serves: 2
40
1. Preheat the oven to 200°C, gas mark 6. Toss the tomatoes, garlic, oil, thyme and sugar in a medium roasting dish and season well. Roast for 25 minutes, stirring gently halfway, until the tomatoes are collapsed and juicy. 2. Just before the tomatoes are ready, toast the sourdough and arrange on plates or a board. Remove the tomatoes from the oven and gently stir through the horseradish and crème fraîche, taking care not to break up the tomatoes too much. 3. Pile the tomatoes onto the toasts (discarding the thyme sprigs), grind over a little black pepper and scatter with basil leaves to serve.
COOK’S TIP Boost the protein content of this meal by serving sliced steak, cooked prawns or soft-boiled eggs on top.
Recipe and photo courtesy of Waitrose. Recipes can be found at www.waitrose.com/recipes.
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