Tomatoes on toast

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Ingreadient

• 3 tbsp extra virgin olive oil
• 270g pack Waitrose Cherry Vine Tomatoes
• 2 tsp finely chopped chives, plus extra to serve (optional)
• 2 slice/s sourdough bread
• 2 tbsp ricotta

Step by step

1. In a saucepan, heat 2 tbsp oil over a medium heat and, once hot, add the tomatoes. Cook for about 7 minutes, stirring occasionally, until the tomatoes are starting to char but still holding their shape. Remove from the heat and stir through the chives, the remaining 1 tbsp oil and a pinch of salt (the tomatoes might start to break down at this point). Toast the sourdough and arrange on 2 plates. Spread the ricotta over each slice of toast, then add the tomatoes, drizzling over the juices and scattering with extra chopped chives, if liked