Serves: 2

2 tbsp. Borderfields Cold Pressed Rapeseed oil
4 large tomatoes
Red wine vinegar, to taste
3 tsp. Demerara sugar
1 tbsp. thyme leaves
2 slices wholemeal bread
2 tbsp. double cream
Sea salt and black pepper, to season
Worcestershire sauce
Bunch chopped tarragon, to serve



  1. To start pre-heat the grill to a high setting, half the tomatoes and place them on a baking tray lined with baking paper.
  2. Drizzle the tomatoes with Borderfields and a little red wine vinegar, and scatter over the sugar, thyme and salt and pepper to taste. Place under the grill.
  3. Cook the tomatoes for 20-25 minutes, or until the tomatoes are soft and the tops well coloured.
  4. In the meantime, toast and butter the bread. When the tomatoes are cooked, top with Worcester Sauce and the cream. Serve with the tarragon.