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
Bunch chopped tarragon, to serve
- To start pre-heat the grill to a high setting, half the tomatoes and place them on a baking tray lined with baking paper.
- 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.
- Cook the tomatoes for 20-25 minutes, or until the tomatoes are soft and the tops well coloured.
- In the meantime, toast and butter the bread. When the tomatoes are cooked, top with Worcester Sauce and the cream. Serve with the tarragon.