This is the occasion to bring out your best bottle of balsamic vinegar. With only a few ingredients, each needs to be of good quality to make this recipe shine.
INGREDIENTS
12 medium vine tomatoes, stem on
olive oil
To assemble
2 tablespoons pine nuts, roasted and roughly chopped
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground pepper
METHOD
Put the tomatoes on a baking tray and drizzle with a little olive oil.
Roast for 8-10 minutes until the skins have started to split. Leave to cool in the baking dish. Carefully peel off the skin, leaving the stem intact then using a fish slice, gently transfer the tomatoes to
a serving platter.
Drizzle each tomato with a little olive oil and balsamic vinegar then a pinch of sea salt, freshly ground pepper and the chopped pine nuts. Makes 12 roasted tomatoes
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