This tomato recipe is for roasted vine tomatoes.  This recipe for vine tomatoes is served with balsamic vinegar and garlic.

Getting everything ready

1. Cut the tomato vine into a length holding about 4 tomatoes.  Blanch the tomatoes in boiling water for about 10 seconds and plunge into ice cold water.  Remove the tomato skins and dry well on kitchen paper or a clean cloth.
2. Peel and crush the garlic cloves and place into a small, clean bowl.  Add the olive oil, balsamic vinegar and sugar and mix well together
3. Pre-heat the oven to 200°C (Gas Mark 6).

Method

1. Pour the oil and vinegar mixture into an ovenproof dish.  Place into the pre-heated oven.
2. When hot, remove the dish from the oven and carefully add the vine tomatoes.  Season to taste and baste the vine tomatoes with the hot oil mixture.
3. Return to the oven to roast, basting occasionally.
4. When just cooked, remove the vine tomatoes from the oven and carefully place the roasted vine tomatoes onto warmed plates.
5. Knap the hot juices from the roasting dish over the roasted vine tomatoes.  Serve immediately.