I used a mix of last week's plum cherry tomatoes and a few larger ones for this recipe. Which ever tomatoes you use they are absolutely delicious. The smell of them slow roasting in the oven wafting through my home, alone is enough to tempt me to make these again, just as well it's tomato season. Perfect for throwing into salads, serving with eggs and toast for breakfast or stirred through pasta.
As many tomatoes as you can get your hands on - smaller cherry or plum tomatoes split in half, larger tomatoes into quaters
A couple of cloves of garlic
Extra-virgin olive oil
Recipe by Ceri Jones