Split Roast Tomatoes

At the end of last year, the lovely people at Awapuni Nurseries sent me a bunch of seedlings for my garden. As most of you know, they give our readers seedlings as gifts several times a year which is just awesome. I was thrilled to have some arrive at home and see for myself how healthy and vibrant their plants are.
My garden has never been happier, however, with the recent rain my tomatoes that had just ripened were not very happy. The rain damaged quite a few, causing them to split open before I could get them off the vines. Luckily there were plenty left that ripened after the downpour (as you can see from the picture). They taste as good as they look! Not wanting to throw any of the split tomatoes away, I thought I’d try roasting them in olive oil with fresh herbs. The result was delicious!
Before roasting                                                           And after

 
Here’s how I made mine
23 Cherry Tomatoes off the vine
Small handful of fresh Sage
One 10cm long sprig of Rosemary
About 3 Tablespoons of Olive Oil
Preheat the oven to 220°C for regular and 220°C for fan forced. Take the rosemary off the stalk and rip up the sage by hand, place the tomatoes in a dish and toss in olive oil and the herbs, season with Himalayan salt and pepper, place in the middle of the oven and roast for 10 mins, check and roast for another 5 if necessary.
They’re really good on top of vogels toast and mashed avocado with a drizzle of hemp seed oil to finish off, adds a lovely earthy flavour