With a just a little grilling these tomatoes burst out with their sweet juices and their flavour intensifies. 

They add a nice twist to any dish.

Serves 4

6 assorted tomatoes, cut in half

2 Tbsp olive oil

¼ tsp sea salt flakes

¼ tsp freshly ground pepper

3 Tbsp or handful basil

1 tsp red wine, balsamic or sherry vinegar

2-3 Tbsp extra virgin olive oil

Method

Cut tomatoes in half and drizzle with a little oil and sprinkle over a little sea salt flakes and cracked pepper

Place onto baking tray lined with greaseproof paper and grill for 6-10 minutes, or until the tomato skins are blistering and the juices are flowing. Do try not to overcook them as they will collaspe!

Whilst they are cooking, add basil to a mortar and pestle (if possible as this will produce a better sauce or you can simply cut by hand).  Add a sprinkle of salt to the basil and pound to form a thick green, fragrant paste, add the vinegar and stir to mix.  Continue to stir whilst drizzling in the extra virgin olive oil.

Arrange the juicy tomatoes on a plate, drizzle over the basil oil and serve with grilled bread, juicy steak, fish or lamb or add to any salad.