Slow-roasted tomatoes & rocket

Ingredients

• 20 medium tomato
  
  , halved
• olive oil
  
• salt & pepper
• a few sprigs oregano
  
  , leaves stripped
• 100g bag rocket
  
• balsamic vinegar
  
• 2 tbsp toasted pine nut

  Method

  1. Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
  2. When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.
  3. Source: bbcgoodfood.com