- 2 x 275g punnets baby roma truss tomatoes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon wild herb salt (see Notes)
- 1Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
- 2Place tomatoes, with truss still attached, on prepared tray. Drizzle with oil. Sprinkle with herb salt.
- 3Roast tomatoes for 20 minutes or until just softened and skins are starting to split. Serve.