Instructions Season the fresh tomatoes and roast in the oven for 2 hours at 165c. When the tomatoes have cooled, roughly chop them into 1.5cm pieces. Place in a sieve over a bowl and gently press them to release a little more juice and reserve and set aside. Be careful not to mash the tomatoes. Chop the canned plum tomatoes to the same size and add to the roasted tomatoes.Mix the ketchup and mustard together and add Worcester sauce and tabasco to taste.In a bowl mix all the ingredients together and stir through the sauce.Put all the reserved liquid from the roasting tray and the bowl in a pan and on a high heat reduce the liquid to a syrup.To serve, press the tartare in rounds and drizzle over the tomato syrup and balsamic vinegar. Serve with the toast.