Roasted tomatoes make a divine accompaniment to breakfast dishes, but it it can also be used in salads or as a side to roasts. Cocktail tomatoes make it a little more special and they have an intense, sweeter flavour.
Spread out a punnet of cocktail tomatoes on a lined baking sheet. Drizzle generously with olive oil and add bruised fresh rosemary and course salt to taste. Place the tray in a hot preheated oven of about 190°C and roast the tomatoes for about 25 minutes until they just start bursting open. Remove them from the oven and add more fresh rosemary when ready to serve. Alternatively, place the roasted tomatoes in a sterilised jar, fill with more olive oil and keep for up to a week in the fridge.