Baked tomatoes on garlic toast
- 600g mixed-size tomatoes, on the vine
- 1 tbsp malt vinegar
- 1 tsp Maldon Sea Salt Flakes
- 30g fresh breadcrumbs
- 1 tsp thyme, chopped
- 2 tsp parsley, chopped
- 25g butter, melted
- 12 slices baguette
- 3 cloves garlic, halved
- 2 tsp olive oil
Pre-heat the oven to 160C/140C Fan/Gas 3. Leave small tomatoes on the vine, but remove and halve larger ones. Put them all in a roasting tray. Sprinkle with the vinegar and salt, then bake for 20 minutes.
Mix the breadcrumbs, herbs and butter. Sprinkle over the tomatoes and cook for another 20 minutes.
Rub the garlic into one side of each baguette slice, then drizzle with the olive oil. Toast under the grill.
Remove the stalks from the tomatoes and use to top the bread.