Wash and dry cherry tomatoes. I prefer to use the truss tomatoes which are still on the vine because they look so pretty!
Place a sheet of baking paper in a baking tray and put the tomatoes on top. Drizzle with olive oil and sprinkle with sea salt.
Place in oven to cook slowly for about 1 hour. Check them every now and again to make sure that they don't need to come out early. They are ready when they are glistening, soft and shriveled a bit. If they start to crack early on, reduce the heat of your oven to 100°C (210°F)
Once ready remove from oven and serve. If the rest of the breakfast isn't ready yet, you can cover with a sheet of foil until required.
Recipe by my vegan plate at https://www.myveganplate.com/big-breakfast/