Roasted cherry tomatoes

Serves 2 but can be very easily multiplied to feed a larger number of people.

Note
If you can get hold of cherry tomatoes, or just small tomatoes that are still attached to the stalk then that’s great (but not essential) as they look good and the stalk can be cut with scissors before cooking into portions. If your cherry tomatoes are off the stalk you can cook them whole or cut in half.

Ingredients:

Approximately 5 small or cherry tomatoes per person
A drizzle of olive oil
Crunchy sea salt (such as Maldon) and freshly ground black pepper

Method:

Preheat the oven to 200’C. Place the tomatoes on a tray (if they are cut in half place them cut side up) and drizzle with olive oil then season with salt and pepper. Cook in the preheated oven for about 10 minutes or until the skin is a little blistered and the flesh is soft on the inside.

Take out of the oven and serve, these will sit happily for up to half an hour before serving.