Tomato and Horseradish toasts

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200degC, gas 6. Toss the tomatoes in sliced garlic, oil, thyme and sugar in a medium roasting dish and season well. Roast for 25mins stirring gently halfway, until the tissues are collapsed and juicy.

Step 2

Just before the tissues are ready, toast the sourdough and arrange on plates or a board. Twice the tomatoes from the oven and gently stir through the horseradish and creme fraiche, taking care not to break up the tomatoes too much.

Step 3

Pile the tomatoes onto the toasts (discarding the thyme sprigs), grind over a little black pepper and scatter with basil leaves to serve.