Roasted Balsamic Cherry Tomatoes on Sourdough

This is what I make when I have a handful of cherry tomatoes that need using and I want something warm and savoury. Roasted with balsamic vinegar until soft and jammy, piled onto sourdough. It's a snack that feels like a small, perfect meal.

Ingredients (Serves 1):

• 150g cherry tomatoes
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper
• 1 slice of sourdough bread

Method:

1. Preheat oven to 200°C (180°C fan).
2. Toss the tomatoes with olive oil, balsamic, salt, and pepper. Place in a small baking dish.
3. Roast for 15–20 minutes until soft and bursting.
4. Toast the sourdough. Pile the tomatoes on top. Eat immediately.

Why it's gut-friendly: Tomatoes are rich in lycopene, an antioxidant. Sourdough is fermented and easier to digest. Olive oil is anti-inflammatory.