Vine Ripened Tomatoes on Toast with Lemon Oil
- 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
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.