Tomatoes, Chives and Cream – who would have thought?

I got the idea for this simple dish from Marcella Hazan's Ingredienti.  I bought some lovely orange cherry tomatoes (any sort of tomatoes would be fine).  Then you slice the tomatoes, put them on a plate and season with salt and pepper.  I used Himalayan pink salt and ground black pepper.

The sauce is a simple one a little double cream, salt, pepper and snipped up chives. 

Drizzle a little of the sauce onto the tomatoes and put the rest on the side.

This resulted in a surprisingly good little side dish.