1

Preheat the oven to 150°C, fan 130°C, gas mark 2. Put 2 quartered vine tomatoes, 4 halved plum tomatoes and 5 halved cherry tomatoes in a shallow roasting tin in a single layer. Sprinkle over 2 crushed garlic cloves and 1 teaspoon dried tarragon, then drizzle over 1 tablespoon extra virgin olive oil and ½ tablespoon balsamic vinegar. Season to taste.

2

Roast for 40 minutes, basting the tomatoes halfway through, until tender.

3

Put 60g rocket in a serving bowl, add the roasted tomatoes and any juices, then gently toss to combine. Serve warm or at room temperature.