- 8 cherry vine tomatoes
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp torn fresh basil
- 2 tbsp chopped fresh flatleaf parsley
- 2 tbsp chopped fresh coriander
- 2 sprigs fresh rosemary, to garnish
- 2 slices crusty white bread
- Preheat the oven to 200C/400F/Gas 6.
- Place the tomatoes in a small baking tin. Drizzle over the oil and vinegar and scatter over the herbs, except the rosemary. Roast for 8-10 minutes.
- To serve, place the tomatoes in a bowl, garnish with the rosemary and serve with the white bread.