Tomato Crostini

I have a slight bee in my bonnet when it comes to tomatoes. They have the ability to produce the most flavoursome, rich, and sweet sauce, and at the other end of the spectrum, they can end up a watery, bland, and tasteless pulp. Therefore, I always approach any tomato-dominant recipe with great trepidation.

The only ones that have come anywhere close to the intensity of Mediterranean tomatoes are from the Isle of White by ‘The Tomato Stall’ in Borough Market. Alas, neither London Bridge, nor Italy, are just around the corner from me, so I make do with what I’ve got… Sainsbury's.

🍅 Makes 4 crostini

• 250g pack cherry tomatoes

• 8 sun-dried tomatoes

• extra-virgin olive oil

• handful fresh basil

• salt

• pepper

• raw garlic

• 4 thin slices of ciabatta or baguette

1. Dice your tomatoes and chuck them into a bowl.

2. Add a great glug of extra-virgin olive oil, a generous amount of salt, and a dash of pepper. 3. Now for my little secret... sun-dried tomatoes. Cut into small chunks, and add to the bowl.

4. Throw in a handful of basil leaves (give a whack to release flavour).

5. Give your toasted crostini a massage with raw garlic.

6. Topple on the tomatoes.

7. The result? Supermarket tomatoes resembling (not wholly, but a significant step up nonetheless) the Mediterranean beauties I've long craved.