When the weather is good, who wants to cook? The trouble is June is only just the start of the summer and even cherry tomatoes can vary in sweetness to an alarming degree. This is a way of handling those less than juicy specimens
- 1 tablespoon sugar
- 4 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1 head garlic, peeled
- 300g cherry tomatoes, preferably still on the vine
- 1 heaped teaspoon finely chopped rosemary
- 4 slices good quality bread
- 125g Parma ham, or similar
- 4 handfuls watercress
- Combine the sugar with the olive oil and two tablespoons of water. Bring to the boil, stir so the sugar is dissolved and add the garlic.
- Cover and cook over a gentle heat for five minutes, or until the garlic is just tender. Add the cherry tomatoes, rosemary and a seasoning of salt and pepper, cover and shake vigourously so the tomatoes are coated in the oil.
- Simmer gently for three minutes and remove from the heat.
- Toast the bread, top with the tomatoes, lay the slices of ham on top and add a handful of watercress. Drizzle over more olive oil and serve.
Tip: Rubbing the toast with cut garlic before you top with the tomatoes adds oomph.