Ingredients

• 1 tblsp oil
• 500 grams baby tomatoes

Vinaigrette

• 2 tblsp red wine vinegar (or use cider or white)
• 6 tblsp oil (olive is nice)
• 2 tblsp chopped fresh parsley
• dash prepared mustard
• 1 clove garlic, crushed, peeled and mashed to a paste
• salt and pepper to season

Method

1. Heat the oil in a baking dish in a 240ºC oven. When hot add the tomatoes and cook for 5 –7 minutes until the tomatoes have just begun to split. Transfer to a cold dish.
2. Blend all the vinaigrette ingredients together and pour over the tomatoes. Toss to coat, cover and refrigerate for 2 hours before serving at room temperature.