these are so simple to make but so incredibly delicious, plus I’m loving my new camera so much that i just had to show you these photographs…
the cherry tomatoes are simply covered in olive oil and balsamic vinegar plus I’ve included a sprig or two of rosemary and thyme and they get roasted in a low oven for a few hours until sticky and sweet and bursting with flavour… and the smell that permeates the house is mouth-wateringly tantalising. It’s a kick that’s reminds me of smelling the first ripe tomato on the vine but in a triple-intense way!
i use them tossed into a green salad, they dress the leaves without the need for extra dressing and as they burst they leave behind a coat of sweet, tomato loveliness that oozes summer… they could be used on pizza, or in a quiche, or simply dolloped onto a chunk of toasted bread for a Mediterranean bruschetta type lunch…marvelous!
eat and of course, enjoy!
