Tomatoes With Yogurt And Basil

450 g/1 lb tomatoes, skinned and coarsely
chopped
15 g/1/2 oz polyunsaturated margarine
salt
freshly ground black pepper
300 ml//2 pint plain low-fin yogurt, at room
temperature
2 tablespoons chopped basil
25 g/1 oz pine kernels

Drain away any excess juice from the tomatoes by leaving them on a sloping board for 10 minutes.

Melt the margarine in a shallow pan and cook the tomatoes gently for a few minutes, until just softened without becoming mushy. Remove the pan from the heat. Add salt and pepper to taste.

Beat the yogurt until smooth, and stir into the tomatoes. Stir in the chopped basil, pour into a shallow serving dish and scatter the pine kernels over the top.

Serve immediately, or keep warm for a little, but do not attempt to reheat after you have added the yogurt. This is a dish that should be served warm rather than hot.

SERVES 4