- 200 g baby tomatoes
- 1⁄4 cup olive oil
- Salt, to taste
- 3 cloves garlic, minced
- 1 t brown sugar
- 15 g Italian parsley, chopped
Preheat the oven to 160°C.
Toss the tomatoes, olive oil, salt, garlic and sugar, then roast for 20 minutes, or until soft and juicy. Add the parsley and serve.
Try this dressing over marinated marrows.
Cook's note: Roasting is a simple way of intensifying the natural flavour of tomatoes, making a delicious dressing for other veggies.