Step 1

Put a skillet on medium heat. Add a generous glug of olive oil to it, about 2 tbsp.

Step 2

Add in the garlic slices, season with salt and let them sizzle for about 2-3 minutes or until golden brown and crisp. Remove them from the pan and reserve for later, but leave the remaining oil.

Step 3

Add the sungold tomatoes directly into the pan. Season with salt, pepper, and the red pepper flakes. Let them cook for 1-2 minutes until they start to break down and turn jammy.

Step 4

Add in the basil leaves and stir. Continue to let the tomatoes simmer until the liquid starts to reduce by half, this should take about 3-4 minutes.

Step 5

Take the tomatoes off the heat and stir in the dill. Set this aside.

Step 6

Add the garlic chips to the softened butter and smash together to create a crispy garlic butter. You can keep the garlic chunks as big or as small as you like. Spread on top of the sourdough.

Step 7

Add the tomatoes to a bowl or plate, or pile them directly on top of the toasts. Grate on fresh parmesan if you like, and serve warm!