Roasted Garlicy Tomatos

These fill your kitchen with a lovely aromatic smell conjuring up the scent of the Mediterranean.

Tomatos (at least 6)

1 Bulb of Garlic, top and bottom cut off

1 Fresh Lemon

Salt, Pepper and Olive Oil to season.

Cut the tomatos in half and place up in an oven proof dish. Cut the lemon in half, squeeze the juice of one half across the tomatos, add the garlic bulb to the middle and then drizzle with olive oil. Sprinkle a little salt and pepper across the whole lot.

Put the dish in the oven at 180 degrees for 30 minutes and then turn off the oven leaving the tomatos inside to cool.

I love these because they are so versatile:

• Serve them piled on bruschetta, roughly chopped with basil leaves as a snack or starter
• Add it to an antipasti platter alongside some cold meats, cheese and crusty bread
• As a base for a pasta sauce, chop or blend it and add pancetta or bacon
• As a base for tomato soup