I adore these tomatoes. They’re really easy to prepare, will keep for a few days in the fridge and are great added to salads, served on toast with a drizzle of olive oil or thrown into a pasta sauce.
- Punnet of organic, on-the-vine cherry tomatoes – Halved
- 1 garlic clove – sliced
- Drizzle of olive oil
- Sprinkle of seasalt
- Assemble all the ingredients in an ovenproof dish and pop in the oven at 100°C and bake for about an hour
- If not eating immediately then they can be stored in the fridge in an airtight jar for a few days