Breakfast tomatoes with sour-dough toast

Breakfast Tomatoes with fresh herbs, rocket and sour dough toast with butter 

Labelled breakfast tomatoes because that is usually when we have this quick snack, however it is also eaten just as often for lunch or dinner on that relaxed Sunday evening.
Once again I can't emphasise enough the simplicity with which this healthy meal is delivered... 
Faster than fast food and far fewer fat cells... 

• Prepare lots of chunky chopped  fresh herbs along with a couple of spring onions if you fancy...also pre chop, again chunky, the very best selection of tomatoes you can find. Vine ripened home grown are my favourites in a mixture of colours and types or rich red Roma's or maybe some Truss... quality is everything as tasty tomato is what makes this dish such a success.
• Melt a mix of 50/50 oil and butter (lemon infused olive oil is wonderful if you have it) in a large pan with lots of room to enable you to toss the tomato gently without stewing. 
• Toss in your onion first fry for a quick minute then add a about a teaspoon of smoky paprika or any flavourings you may love with tomato... then the tomatoes and toss for a couple of minutes, only until just warmed through finally all of the fresh herbs, a teaspoon of sugar or a dash of maple syrup, a splash of balsamic vinegar, lemon pepper and salt.
• Final step is a handful of either rocket or baby spinach leaves... serve as soon as these have wilted onto buttered, toasted sour-dough or speciality bread of your choice with a final light drizzle of lemon infused olive oil and some cracked black pepper (tomatoes are in love with pepper and salt).

Sour-dough toast with lashings of butter

I promise you will want this over and over again once you have enjoyed it with your own home grown tomato and herbs. A nice variation is some crumbled feta on top.