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Vine Ripened Tomatoes on Toast with Lemon Oil

Vine Ripened Tomatoes on Toast with Lemon Oil

Ingredients

  • 4 slices of batard
  • 1 kg tomatoes quartered
  • good drizzle of Olive Oil
  • Fist of Italian parsley (roughly chopped)
  • 50 mls Cannon Hill Lemon Oil 
  • 1tsp toasted sumac

Method

 Toast the Batard lightly and place on four plates. Saute the tomatoes in a large pan with the heated olive oil till just starting to soften. Remove from heat, season add the parsley Cannon Hill Lemon Oil and sumac. Divide between the batard and serve.

Works with

Cannon Hill Parmesan Oil



FOOD


NEVER


FELT SO

 


GOOD