Very easy and very delicious. Serves 4 as part of a big breakfast, 2 if you were just to put them on toast.
- 4 ripe tomatoes, halved
- 2 sprigs thyme
- 1 clove garlic, crushed
- 100ml olive oil
- 1 teaspoon soft brown sugar
- 30ml balsamic vinegar
- 8 basil leaves
- salt and freshly ground black pepper
Preheat the oven to 220C.
Put the halved tomatoes, cut side up, in a deep roasting tin.
Put all the other ingredients in a jug and blitz with a hand blender, then pour over the tomatoes and bake for 20 minutes until bubbling and starting to brown.
Buy The Parlour Cafe Cookbook by Gillian Veal here.