Very easy and very delicious. Serves 4 as part of a big breakfast, 2 if you were just to put them on toast.

Ingredients

  • 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.

That’s it.

Buy The Parlour Cafe Cookbook by Gillian Veal here.