Baked Baby Tomatoes With Basil

(Serves 2)

325 g baby tomatoes (about 12)
1 fresh juicy garlic clove, chopped
2 tablespoons olive oil
1 teaspoon sea salt
Black pepper
1 teaspoon rosemary leaves (I didn't have any, so used some basil)
Handful of fresh basil leaves

Preheat oven to 200 Degrees Centigrade. Arrange the tomatoes in a small ovenproof dish. Sprinkle with the garlic, olive oil, salt, pepper and rosemary.
Bake for 25 minutes, or until the tomatoes are soft.
Arrange on plates with the juices, topped with the basil leaves.

Great with fresh bread to mop up the garlic and oil juices.

From Monika based on a recipe in The Food Bible: The Ultimate Reference Book for Food and Your Health, by Judith Wills. You can purchase this book directly from and help the Shared Garden Project.