Roasted tomatoes dressed in garlic, olive oil and balsamic vinegar

[les]

This is one of my favourite suppers, just a few sliced tomatoes, dressed in olive oil and balsamic vinegar, and served with hot French crusty bread, simple but delicious.

Serves 4
Prep Time 5 mins
Cooking Time 20 mins
Ingredients

• 8 Large tomatoes, sliced
• 3 Medium garlic cloves, finely chopped
• Handful of fresh chopped basil
• 4-5 Tbsp Extra virgin olive oil
• 1-2 Tbsp Balsamic vinegar

Method

• Slice the tomatoes in half
• Lay in a medium size baking tin
• Sprinkle the chopped garlic over the tomatoes
• Mix the olive oil and the vinegar together in a container and shake vigorously (see Cooks tips 1.)
• Add the basil to the mixture, to infuse (see Cooks tips 2.)
• Pour over the tomatoes
• Bake in a pre heated oven 425°F/ 220°C/Gas mark 7 for 20 mins

Cook's tips

• 1. It doesn’t really matter if you’re a bit over with the oil or vinegar, as long as it’s roughly one third vinegar to two thirds olive oil
• 2. If you infuse the basil in the oil and vinegar it will prevent it burning

Equipment

• Medium size baking tin

Shopping List

• 8 Large tomatoes
• Garlic
• Fresh basil
• Extra virgin olive oil
• Balsamic vinegar