15 medium sized tomatoes, halved
2 cloves garlic, sliced
5 tablespoons olive oil
1 green chilli, finely chopped (optional)
2 tablespoons white vinegar
3 ripe but firm avocados peeled, stoned and thickly sliced
-Preheat oven to 200*C. Put the tomatoes into a shallow baking tin, cut side up. Season with salt and pepper, sprinkle garlic and drizzle over 2 tablespoons oil. Roast for 40-45 minutes.
-Mix together 3 tablespoons oil, chilli and vinegar in a bowl.
-Transfer tomatoes and any cooking juices to a large serving platter and keep aside to cool.
-Add the avocado to the dressing and toss to coat. Spoon dressing over the tomatoes.