I love this — it is healthy and appetizing; tasty for a side dish, or as a light meal on its own with some bread. It is important that your tomatoes are deep red and beautifully ripe. I particularly like this simple combination, but you can use other herbs instead — perhaps basil or rosemary — and you might like to include some other vegetables, depending on who you are serving and what they like. Red peppers (capsicums), eggplant (aubergines) and potatoes could all be cut up and included here. You’ll need one large baking dish of about 25 × 35 cm (10 × 14 inches) where the vegetables can sit quite flat. If you aren’t going to serve this immediately, switch off the oven when the vegetables are cooked, but leave the tray in there to cool down completely.