My fresh herb supplier, Paran, gave me a box of beautiful, ripe summer tomatoes recently. I’m not sure what variety they were, but they bigger than cherry tomatoes and smaller than the standard variety you find in the supermarket. I used some to make a large batch of kasundi - an Indian spiced-tomato relish that I make for the Lyttelton Farmers’ Market - but there were still enough left over to make this dish. It paired nicely with a cumin and butter roasted leg of lamb.

• 15-20 small tomatoes
• 10- 15 fresh bay leaves
• 5 spring garlic bulbs (or large spring onions)
• 3 tablespoons Balsamic vinegar
• 5 tablespoons extra virgin olive oil
• Salt and pepper

Cut the tomatoes into florets by quartering them, but not slicing all the way through so that the quarters remain attached to each other (as in the photo on this page). Place them snugly together in an oven tray. Insert a bay leaf (or half a bay leaf if they are large) into the cuts made in the tomatoes. Place the spring garlic or spring onions among the tomatoes in the pan. Drizzle the balsamic vinegar and then the olive oil all over the vegetables. Season with salt and pepper and place in the oven at about 180°C for about 40 minutes.

The end result deliciously caramelises and sweetens the tomoatoes.