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.
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
Preheat the oven to 180ºC.
Place the tomatoes cut-side up on a baking tray.
Drizzle with the olive oil and season well with salt and pepper.
Place the basil leaves on the tomatoes, pushing them into the oil.
Roast for 1 hour or until the tomatoes are soft.
Sprinkle the manchego over them and return to the oven to let the cheese melt, 5 minutes should do.
Serve with the slices of toast and sprinkle that extra manchego on top.