Not your average Tomatoes on Toast

by Jason Roberts


1 large Ox heart tomato, or 3 small vine ripened tomatoes
3 tbs extra virgin olive oil (Nothin' But Olives Robust)
1 tbs butter
2 sprigs fresh tarragon (or 1 tsp dried)
1 clove garlic, finely sliced
2 sprigs fresh tarragon (or 1 tsp dried)
3 Tbsp extra virgin olive oil
1 Tbsp butter
1 slice of Brioche or Italian Ciabatta



To prepare the tomatoes, remove the core using a small knife, plunge into a pot of boiling water for 20 – 30 seconds to help loosen skin. Remove from boiling water and plunge into ice cold water. Remove the skin.
Pat tomato dry with paper towel, cut into thickish wedges and place into a smallish pan along with olive oil, butter, tarragon leaves and sliced garlic.
Place pan onto heat, cover with lid on and warm over a gentle heat for a few minutes until the tomatoes just start to break down, but still stay intact, Approximately 5 – 7 minutes.
Serve the tomatoes on lightly toasted brioche, preferably grilled to give you the char markings
Note: this dish is always going to taste better when the tomatoes are at their ripest, when they are bursting with flavour and juice.

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