The acidity of the tomatoes means that vinegar is not needed in the dressing. Keep a supply of these roasted tomatoes on hand for other uses.

300 grams (10 ounces) baby Roma tomatoes on the vine

2 tablespoons olive oil

Salt and freshly ground pepper

2 rounds buffalo mozzarella

Dressing:

2 tablespoons chopped chives

2 tablespoons chopped basil

1/4 cup extra virgin olive oil

Preheat oven to 500 F.

Place an empty metal baking tray in the oven and preheat for 5 minutes or until very hot.

Drizzle tomatoes with olive oil. Season with salt and pepper.

Carefully pour tomatoes onto hot baking tray and roast for 4 minutes or until just beginning to burst.

Remove from oven and let cool.

Divide tomatoes among 4 plates. Tear mozzarella into pieces, or slice, and scatter over plates.

Combine chives, chopped basil and olive oil and season with salt and pepper. Drizzle dressing around tomatoes and mozzarella. Serves 4