Italian cooking is always associated with the abundant use of tomatoes, may they be fresh, placed on a chunck of crunchy bread smeared with extra-virgin olive oil and garlic, or used in a sauce.

INGREDIENTS

serves 4

• 3 cups of cherry tomatoes (or heirloom tomatoes), halved

• 3 tablespoons of Extra-virgin olive oil (evoo)

• 2 tablespoons of balsamic vinegar

• a small pinch of sugar

• salt and pepper to season

• fresh herbs (oregano, basil, parsley…)

• 2 garlic cloves, bashed with the back of a knife

• 1 small chillie (optional)

HOW TO

1. Turn your oven onto 160 C (330 F)

2. Line an oven tray with baking paper

3. Mix the tomatoes with the rest of the ingredients and tip onto the oven tray

4. Roast for 1 hour or so or until the tomatoes look sun-brunt and wrinkly and are oozing out their delectable nectar… that’s when you know they are ready to meet their match, a large chunk of home-made sourdough bread…This classifies as the best lunch ever. Especially if you pair it with a glass (or two) of  chilled rose’ …

You can also use them  as a dressing for pasta,  as the ultimate bruschetta topping, served with Italian savory donuts or as a side dish to accompany meat or fish

Buon appetito!

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