Ingredients

6 assorted tomatoes, cut in half (Ettrick Gardens, Kakanui Produce, Waikouaiti Gardens)
2 Tbsp olive oil (Dunford Grove)
¼ tsp sea salt flakes
¼ tsp freshly ground pepper
3 Tbsp or handful basil (Janefield Hydroponics)
1 tsp red wine, balsamic or sherry vinegar

Vendors

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
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

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