Ingredients

• 6 ripe egg tomatoes, cut into thin wedges
• 250g cherry tomatoes
• 200g yellow grape tomatoes
• 5 garlic cloves, thinly sliced
• Salt & freshly ground black pepper
• 1 bunch fresh basil, leaves picked
• 125ml (1/2 cup) extra virgin olive oil
• 1 tablespoon balsamic vinegar

Method

• Step 1 Preheat oven to 220C. Line a large baking tray with non-stick baking paper. Place the egg tomato, cut-side up, on the prepared tray. Add the cherry tomatoes and grape tomatoes. Sprinkle with garlic and season with salt and pepper. Bake in preheated oven for 25 minutes or until tomatoes soften slightly, but do not collapse. Remove from oven and set aside to cool.
• Step 2 Meanwhile, place the basil in a medium heatproof bowl and cover with boiling water. Drain and refresh under cold running water. Drain well. Place the basil and oil in the jug of a blender and blend until smooth. Strain through a fine sieve into a small serving jug. Discard the basil pulp. Taste and season with salt and pepper. (Blanching the basil before blending prevents discolouration and ensures the oil remains a vibrant green colour.)
• Step 3 Arrange the roast tomato mixture on a large serving platter. Drizzle with the balsamic vinegar and a little basil oil. Serve immediately with the remaining basil oil.