Recipe: Tomatoes on Toast (serves 1)

TOMATOES ON TOAST

1 (15 ounce) can diced organic tomatoes
Butter or olive oil
1 garlic clove, pressed
Your favorite bread, toasted
Salt and pepper
Sugar, if needed
1 teaspoon Worcestershire sauce (or 2 to 3 teaspoons cream or creme fraiche)
Fresh chopped herbs, if available, such as parsley or basil
A chunk of Parmesan cheese, for grating

Heat a small skillet over medium-high heat and add the entire contents of the can of tomatoes. Add a dab of butter or a splash of olive oil, and the garlic clove. Give it a stir and simmer while you toast your bread.

Taste and season the tomatoes with salt and freshly ground pepper. If they're very tart, add a pinch or two of sugar. Stir in the Worcestershire sauce or 2 to 3 teaspoons cream, plus herbs as desired.

Cut the toast into 2 or 3 pieces and lay them in a shallow soup plate. Spoon the tomatoes over the toast. Add a little more pepper and grate some cheese over the top.

Makes 1 serving plus leftovers
Adapted from source: What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin