Balsamic Roasted Tomatoes AKA The most versatile recipe you’ll ever use.

There are endless possibilities for this simple dish. It feels wrong to call this a recipe because it's so simple. But there’s so much joy in simplicity when it comes to cooking. And if you want to take it up a notch, you can add a few short steps to make it a meal!

You can have it as is with toast for breakfast or lunch, with crusty bread or hot buttered toast. For weekend breakfast jazz it up with a sprinkle of feta, warm halloumi or an egg.

It works brilliantly as a side dish for pretty much any meal, I love it with dal and flatbread. It works cold as part of a salad, mezze or picnic dinner.

You can add a tin of beans and have fancy beans on toast. You can blend it to make a fab pasta sauce. If you do, double the recipe and freeze any leftovers. You can blend it with a little stock and a tin of beans for a creamy high-protein soup. You can add herbs like basil, dill or parsley.

You can have it over quinoa, or orzo, with feta, basil or dill. I love crushing them with a fork and letting them cool a little so they are jammy and thick and I can scoop them up with a hunk of warm bread. So Good.

Ingredients – I highly recommend making a double batch

1 Punnet of baby tomatoes, any variety – approx. 220-300g

1 teaspoon olive oil

1 Tablespoon balsamic vinegar

Method

1. Preheat your oven to 200 degrees, or heat your grill on the highest settings.

2. Pop the tomatoes into a small dish, no need to cut them in half.

3. Drizzle over the oil and vinegar and season with salt and pepper.

4. Roast for 15 minutes or grill for about 10 minutes, but keep an eye on them under the grill.

5. You can crush them with a fork or leave them bursting open as they are.
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That’s it – enjoy as you please. Let me know if you try them and how you use them!