Cherry tomatoes are one of the greatest joys of summer. Oliva loves roasting them, where they transform into juicy, sweet and velvety balloons. Serve with bread to soak up the aromatic oil, before smashing a few soft tomatoes on top. It is the ulitmate summery meal.

 

 

2 x 200g punnets cherry tomatoes
1 large garlic clove
3 good-sized sprigs fresh thyme
1 cup good-quality extra virgin olive oil
1 tsp sugar
1/2 tsp coriander seeds
1/4 tsp fennel seeds
1/4 tsp salt
1 tbsp red wine vinegar
plent of sliced sourdough or focaccia

Preheat the oven to 140c fan bake

Put all the ingredients except the vinegar and bread in a small ceramic oven dish and mix together.

Roast for 1 hours, until the tomatoes are blistered and beginning to brown.

Stir through the vinegar and season generously with black pepper. Allow to cool slightly, before serving warm with plenty of dipping bread.

From Olivia Moore's cookbook,  That Green Olive. Available from our Tory Street Kitchenware department and Porirua store.