Incredibly simple to make, but a brilliant addition to any antipasti platter, or as a side dish for your roast meat. Serve on a vegetarian risotto or in your lunchbox salad.
- Cherry tomatoes on a branch
- Sunflower oil
- Sea salt
Place the tomatoes on an oiled oven tray. Brush with oil and sprinkle with coarse sea salt.
Roast for 10 minutes on 200°C.
Be careful when removing the tomatoes from the tray, you will not be able to lift it by the branch without at least a couple of tomatoes falling off. No need to panic though, place them under the branch when serving and nobody will notice.