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300g baby tomatoes
2 tbsp balsamic vinegar
2 tbsp olive oil
2 garlic cloves
Basil, for garnish
Tip the vinegar into an oven dish, then start halving the tomatoes lengthways, throwing them face down into the dish
When you're done cutting, get all the tomatoes cut side up. This is important so they stay intact during cooking. Drizzle over the olive oil, sprinkle with salt, then place into an oven at 170 for 40 minutes, or until completely softened.
10 minutes before the tomatoes are done, cut up the ciabatta, toast under a grill, then rub with the peeled garlic clove.
Serve by covering each piece of ciabatta with roasted tomatoes and sprinkling with cut basil