Serves four.
 
12 ripe tomatoes on the vine
olive/avocado oil, to drizzle
2 large buffalo mozzarella balls, halved
salt and freshly-ground black pepper, to taste
crusty bread, to serve (optional)
 
1. Preheat the oven to 180°C.

2. Place the tomatoes in a roasting tray, drizzle with a little oil and roast until the skin splits – about 10 minutes.

3. Place three tomatoes and half a mozzarella ball on each serving plate.

Drizzle with a little more oil, season and serve with crusty bread if desired.