Roasted Whole Tomatoes

• 400g Isle of Wight Heritage Tomatoes 
• 2–3 cloves of garlic, skin on
• A few sprigs of fresh thyme and rosemary
• 4–5 tbsp Isle of Wight Greek Extra Virgin Olive Oil (plus more for serving)
• Pinch of salt
• Rustic loaf of bread (sourdough, ciabatta, focaccia — something good for tearing)

Preheat the oven to 180°C (160°C fan).

Place the tomatoes and whole, unpeeled garlic cloves into a roasting dish.

Drizzle generously with olive oil, scatter over the herbs, and season with salt.

Roast in the oven for 25–30 minutes, or until the tomatoes have softened, collapsed slightly, and are starting to caramelise at the edges.

Very gently mash a few of the tomatoes with the back of a fork to create a juicy, chunky dip — but leave some tomatoes whole for texture.

Place the bowl in the centre of the table, surround with torn pieces of rustic bread, and let everyone dip into the rich, jammy tomato goodness.