1–2 beef tomatoes
1 tsp. white wine vinegar
2 tbsp. mixed herbs (such as dried oregano, chives)
2 slices of gluten-free bread
Handful of rocket leaves, chopped
Cut the tomato(es) in half. Grill cut-side down for 3–5 minutes (depending on the power of your grill). Turn so the cut-side is now facing up and add a drizzle of the vinegar and herbs and grill for the same length of time.
Lightly toast the bread, butter it, pop the tomatoes on top and sprinkle the rocket over the top.