- 1 kg ripe, firm bright red tomatoes
- a handful basil leaves
- 6 T olive oil
- sea salt and freshly ground black pepper, to taste
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.
Serve in a warm salad with the roast peppers, or on a slice of crusty bread.