Oven Roasted Tomatoes

8-10 large tomatoes
extra virgin olive oil
Maldon sea salt
coarsely ground pepper
1 teaspoon cumin seeds
handful of basil leaves
1 tablespoon capers preserved in salt (rinsed)
sherry vinegar

Pour some olive oil in an ovenproof dish. Half the tomatoes crosswise and place, cut side up, in the dish. Sprinkle with the salt, pepper and cumin seeds and strew in the basil. Drizzle with olive oil and bake at 150C for 60-90 minutes.

Remove from the oven and sprinkle over the capers and some fresh basil and a little sherry vinegar.

Serve at room temperature with barbecued meat, pan-fried fish or grilled chicken.