Ingredients
[serves: 3 people]
- Danish Seed bread [see our recipe here]
- 6 - 12 Vine tomatoes [on the vine]
- 3 garlic cloves, roughly chopped
- 2 Tablespoons Extra virgin olive oil
- 1 tablespoon Balsamic vinegar [good quality]
- Freshly cracked black pepper
- Pinch Celtic sea salt
Method
Heat the oven to 130°C.
Gently rinse the vine tomatoes and pat dry, placing into a baking dish.
Sprinkle with roughly chopped garlic. Drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
Place in the oven for approximately 20-30 minutes, taking out after tomatoes look shrivelled and soft.
What’s most important with vine tomatoes is cooking them long and slow. Doing so reduces water content to give a meatier, more intense tomato flavour.
Serve with micro greens, mopping it all up with our Danish Seed Bread recipe.