Nothing quite beats a soft, sticky and sweet roasted tomato
Roasted whole tomatoes with basil
- 6 large Roma tomatoes
- 60ml (¼ cup) olive oil
- 2 garlic cloves, chopped + 4 whole cloves, skin on
- 45ml (3 tbsp) balsamic vinegar
- 60ml (¼ cup) water
- salt and freshly ground black pepper, to taste
- fresh basil leaves, to serve
Preheat the oven to 200°C. Place the tomatoes, olive oil, chopped and whole garlic, balsamic vinegar and water in a large roasting pan.
Season well and bake until the tomatoes have softened and become quite sticky, about 30 – 35 minutes.
Scatter with fresh basil leaves before serving.