Ingredients. (Serves 4)

4 plum or medium tomatoes, shop cut in half (lengthways) and cored.

400ml double cream.

2 garlic cloves, peeled & finely chopped.

12 basil or mint leaves, torn to pieces.

Salt & Pepper to taste

Potato Scones or slices of fresh bread.

Olive Oil.

Method

Pre-heat the oven to 190C/375Fgas Mark 5.

Put the tomatoes, cut side uppermost, in an ovenproof dish & season to taste.

In a saucepan, simmer the double cream with the garlic & reduce by a third then stir in the mint or basil.

Lightly season the sauce to taste and pour over the tomatoes.

Bake in the oven for 20 to 25 mins or until the cream is reduced & thick and the tops of the tomatoes are slightly blistered.

Either fry off the potato scones in a little olive oil or lightly brush the bread slices with a little olive oil and then grill them.

Lay the scones or toast on to the plates, place the tomatoes on top and pour over the reaming sauce.