Roasted tomato salad

Ingredients for 4 servings:

• 12 large tomatoes, aromatic
• basil
• Garlic, chopped, amount to taste
• olive oil
• Salt
• pepper
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Basil and possibly black olives for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 200 degrees Celsius. Peel and halve the tomatoes, then place them cut-side up in a shallow baking dish. Season with salt and pepper, sprinkle with garlic, place a basil leaf coated in olive oil on each tomato half, and drizzle with a little olive oil. Bake on one of the top oven racks for 50 minutes to an hour, until the edges of the tomatoes begin to turn slightly brown. Remove the baking dish and let cool. To serve, sprinkle the tomatoes with basil leaves and top each with an olive, if desired. Whisk together the olive oil and balsamic vinegar and drizzle over the tomatoes. Serve with baguette.