Sally's pesto tomatoes on toast

This must be one of the simplest breakfasts on record, so there’s no need to go out into the howling gale without a full tummy. Cooked or uncooked, tomatoes contain lycopene (an antioxidant which fights free radicals and helps to keep you healthy).

Wallis Simpson famously said “you can never be too rich or too thin” and I would add you can never eat too many tomatoes!

This is for two people but you can just as easily make it for one or eight people.

Ingredients:

2 slices of wholemeal (gluten-free) toast cut from a large bloomerSmall amount of butter or low-fat spread4 large on the vine tomatoes2 tsp of gluten-free red pestoDrizzle of olive oil

Method

• Preheat the oven to 180C/350F/Gas mark 4

• Slice the tomatoes across the middle and lay the 8 halves on a baking tray

• Drop a quarter of a tsp of pesto on top of each tomato and drizzle a tiny bit of olive oil on top

• Bake for20 minutes in the middle of the oven until tomatoes just softening. If the pesto starts to get too brown lay some tin foil over the top untilthey are cooked.

• Meanwhile, make the toast using as little butter or low fat spread as you can, lay the tomatoes on top and tuck in