My youngest son has a very productive veggie patch this year and has kept us in tomatoes for months now.
This is one of my favourite ways to serve them that isn’t a cold salad! You can cook these on a barbecue, ideally the flat plate on a low heat.
450-500g cherry tomatoes on the vine
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
5 teaspoons olive oil
2 teaspoons fresh chopped French tarragon
salt and pepper
Preheat the oven to 180 degrees Centigrade.
Line a baking tray with baking parchment.
Lay the tomatoes on the prepared tray.
In a bowl, combine the vinegar, mustard, oil and salt.
Pour the dressing over the tomatoes and then sprinkle over the tarragon.
Pop the tomatoes in the oven for 10 minutes until the tomatoes are hot and beginning to change colour.
Carefully lift the tomatoes, still on their vines, onto a serving plate and give them a good grind of pepper. Serve while still hot.