Ingredients

Method

• 1 kg ripe, firm bright red tomatoes
• a handful basil leaves
• 6 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Preheat the oven to 120°C. Halve the tomatoes and place cut side up on a baking tray lined with baking paper.

Tuck in the basil, moisten with olive oil.

Roast for 2 hours.

Cook's note:
Serve in a warm salad with the roast peppers, or on a slice of crusty bread.