Instructions: Melt the butter in a cast iron skillet until foaming.

Cut each tomato in half season with salt and pepper and add to the pan cut side down.

Sautee gently for 10 minutes over the gentlest heat so the butter just foams.

Reserving 4 large basil leaves roughly tear up the remainder and add to the tomatoes along with the creme fraiche.

Cook for another minute and if the creme fraiche looks too thick add water.

Turn the tomatoes over and cook for 5 minutes or until they are soft. You may need to reduce the sauce a little to thicken or if it is too thick add another drop of water.

Toast the bread and arrange on 4 plates.

Roll up the remaining basil leaves and slice finely.

Place the tomatoes on top of the toast check the seasoning spoon over the sauce and gamish with the shredded basil.

This recipe relies for its success on the ripest juiciest sweetest tomatoes. If you cant get hold of tomatoes that fulfil these criteria exactly forget it.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.