I’ve said before that one of the many things I enjoy about living in NZ is eating seasonally. Asparagus season, sweetcorn season, feijoa season… Right now, tomato season. We’re snacking on them and eating them with pretty much every meal. Yesterday, I roasted them. So good! Seriously good!
image: roasted tomatoes on ciabatta with feta and basil
Halve your tomatoes (I used several varieties), scoop out the seeds and lay them, cut side up, in a roasting tray. Drizzle over 1/4 cup of EVOO and 2 tablespoons of balsamic vinegar. Season. Finely chop two garlic cloves and sprinkle over the tomatoes along with 2 teaspoons of sugar. Roast in the oven (220C) for about 35 minutes. Spoon over warmed, sliced ciabatta and add torn basil leaves. Because I had it in the fridge I also added crumbled feta and some bacon pieces that I’d fried until crispy. A delicious summer supper!