When I was a child one of my favourite foods in the whole wide world was tomatoes (plum, tinned) on toast. I would have eaten it every day if I’d been allowed.
These roasted tomatoes are the grown-up version of tomatoes on toast. Easy to make as a light dinner and full of wonderful, tomato flavour. Serving the roasted tomatoes with a good crusty bread is a must. Don’t get rubbish bread as you need it to mop up all the tomato juice!
What you need:
- Salad or plum tomatoes, quartered
- Red onions, peeled and quartered
- Garlic cloves, peeled
- Fresh basil leaves, torn
- Extra virgin olive oil
- Fresh, crusty bread to serve
What to do:
Put the tomatoes, onions, basil leaves and garlic into a roasting dish. Drizzle generously with the olive oil, add salt and pepper then give a good mix to make sure the vegetables are coated in the oil.
Put in the oven and cook on a high heat setting for about 20 minutes. Serve with the mandatory crusty bread!