Slow-Roasted Tomatoes with Manchego

If I'm feeling like a light supper, and it's the right time of year, I'll wonder round the garden and pick some tomatoes. I can't stress, the fresher the better.

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Serves 2

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Ingredients:​

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4 large ripe tomatoes halved lengthways

60ml olive oil

Salt and black pepper

Handful of basil leaves

80g manchego, grated, plus a little extra for the finishing touch

A couple of slices of bread toasted, to serve

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Method:

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Preheat the oven to 180ºC.

Place the tomatoes cut-side up on a baking tray.

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Drizzle with the olive oil and season well with salt and pepper.

Place the basil leaves on the tomatoes, pushing them into the oil.

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Roast for 1 hour or until the tomatoes are soft.

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Sprinkle the manchego over them and return to the oven to let the cheese melt, 5 minutes should do.

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Serve with the slices of toast and sprinkle that extra manchego on top.