4 x 250 g punnets cherry tomatoes
4 garlic cloves, unpeeled
2 red onions, peeled and thickly sliced into wedges
1 long red chilli, split down the middle
2 tablespoons balsamic vinegar
8 sourdough bread slices, toasted
- Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Place the cherry tomatoes, garlic, onions and chilli on the tray.
- Drizzle with 2 tablespoons olive oil and toss to coat. Season with sea salt and pepper. Transfer to the oven and roast for 30-35 min.
- Remove tray from oven, pour over balsamic vinegar and return to the oven for a further 10 min. Remove garlic and peel off skins, transfer to a large bowl with remaining ingredients.
- Lightly mash with a potato masher. Season to taste. Spoon onto toasted sourdough bread slices. Drizzle with olive oil and garnish with small basil leaves.