Bay Roasted Tomatoes

Cut the tomatoes into florets by quartering them, but not slicing all the way through so that the quarters remain attached to each other.

Place them snugly together in an oven tray. Insert a bay leaf (or half a bay leaf if they are large) into the cuts made in the tomatoes.

Place the spring garlic or spring onions among the tomatoes in the pan.

Drizzle the balsamic vinegar and then the olive oil all over the vegetables. Season with salt and lots of fresh black pepper and place in the oven at about 180°C for about 40 minutes.

The end result deliciously caramelises and sweetens the tomatoes.