Ingredients:
12 large nice sweet tomatoes
12 leaves basil
2 cloves garlic, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
more fresh basil leaves
black olives, both to personal taste
Directions:
Preheat the oven to 400 degrees F.
Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
Cut them in half and place them, cut side up, in an oiled, approx 16×12 inches, roasting tin.
Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
Have some nice crusty bread on the side.
Scatter over more basil and the black olives.
Servings: 4-6
Time preparation: 20 min.
Time total: 80 min.