PHOTOGRAPHS CON POULOS FOOD & FOOD STYLING ANNA LAST

16 small or baby Roma tomatoes, halved lengthways
1 lemon
8 small mint leaves
extra virgin olive oil for drizzling

Preheat oven to the lowest setting, usually 100°C. Place tomato cut-side up on an oven tray lined with baking paper and roast in the oven for at least 30 minutes or until edges of tomato begin to crinkle. Remove from oven and set aside to cool. Immediately before serving, grate zest of the lemon over tomato, sprinkle with mint and drizzle with a little extra virgin olive oil. Serves 6–8 as part of a meze.

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