Roasted Tomato Salad - cooking recipe

Ingredients

12 large nice sweet tomatoes
12 leaves basil
2 cloves garlic, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
For the Dressing
2 tablespoons olive oil
2 tablespoons balsamic vinegar
For the Garnish
more fresh basil leaf
black olives, both to personal taste

Preparation

Preheat the oven to 400 degrees F.
Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
Have some nice crusty bread on the side.
Scatter over more basil and the black olives.