350g baby plum tomatoes, halved Tomato toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
1 tbsp olive oil, plus more for drizzling Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
1 tbsp balsamic vinegar Balsamic vinegar bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
few thyme sprigs, chopped ThymeThis popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
4 thick slices bread (sourdough works well)
125g ball mozzarella, torn
a few basil leaves
small handful rocket Rocket roh-ketRocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
Heat oven to 200C/180C fan/gas 6. Lay tomatoes, cut side up, in a roasting tray and drizzle with 1 tbsp olive oil, the balsamic vinegar and thyme. Season and cook for 30 mins.
Meanwhile, toast bread until golden. Divide between 2 plates and top with the tomatoes. Scatter on mozzarella, basil leaves and rocket. Drizzle with olive oil and serve.
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