Not very seasonal we know but a little taste of sunshine to brighten our mood on a frosty Sunday morning. Cherry tomatoes are still nice and sweet all year (even if you do have to get them from somewhere sunnier than Ireland in December).
This is a nice idea from Ursula Ferrigno.
Roasted Cherry Tomatoes on Toast – to serve 4
Preheat the oven to 200C, 400F, Gas 6.
Put 500g cherry tomatoes on a baking tray, drizzle with olive oil and scatter some rosemary leaves over. Bake until squashy – about 12 minutes.
Toast some ciabatta (we used M&S part-baked which you can bake at the same time as the tomatoes) then brush with olive oil.
Gently toss the tomatoes, salt, pepper, shavings of Parmesan cheese, and some torn basil in a big bowl.
Put on top of the toast to serve.
Julie
Jono & Jules do food & wine 
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