Crow’s Tommies

A weekend fry-up at Herbert Road wouldn’t be complete without a serving of Dad’s Tommies. Passed down through generations, this simple recipe with it’s **secret ingredient** will change your breakfast menu forever.

Serves 2

What’s in it

EVOO

One punnet of cherry tomatoes (or 3-4 larger tomatoes of your choice), halved

1 teaspoon Sea Salt

Pepper

½ teaspoon Sugar

2 slices very good sourdough toast, buttered generously

What you do with it

Heat a pan to medium. Add your oil to the pan, then thirty seconds later add your tommies. Season with sea salt, a good grind of pepper, and the sugar. Keep stirring and frying for five minutes, then turn heat down to low for another five min and bing bang boom you're done. If you’re using large tomatoes, you’ll want an extra five minutes, with the lid on. 
Serve on top of delicious toasted sourdough slathered with butter.