These tomatoes are so easy to make, yet the roasting will transform them into the sweet little gems making them perfect for snacking on or using in other dishes.
I first tried this recipe after trying these at a friend’s house. Since then I’ve cooked them a few times, most recently using them as nibbles when friends came over – suffice to say they all disappeared pretty quickly!
They are great to cook when you’ve maybe got the oven on for something else to then store in a container in the fridge so that you always have them on hand as an ingredient for salads, other dishes or to nibble on if peckish.
Any small (cherry sized or just a tiny bit larger) tomatoes can be used. If you are looking to create a decorative dish then you might choose to select a colourful selection of tomatoes, if not then a simple punnet of supermarket, cheap cherry tomatoes will be sufficient.
Preheat the oven to 140c.
Place some tin foil in a small baking tin with sides.
Slice the tomatoes in half, regards to quantity, simple cut up however many you want to make.
Drizzle the tomatoes with olive oil or melted coconut oil.
Season with freshly ground black pepper and Himalayan Pink Salt, to taste.
Place in the oven and roast for around 45-60 mins. Check on them after about 30 mins to check that they are roasting as desired.
Serve with some fresh basil leaves. Enjoy.