Slow-roasted tomatoes & rocket

• medium tomatoes↗20

  halved

• olive oil↗
• salt↗

  & pepper

• oregano↗a few sprigs a few sprigs

  leaves stripped

• bag rocket↗100g g
• balsamic vinegar↗
• toasted pine nut2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.

2. 2

   When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.