Slow-roasted tomatoes & rocket

Heat oven to 140C/fan 120C/gas 1. Halve
20 medium tomatoes and put on baking
sheets, cut sides up. Brush each lightly with
a little olive oil and sprinkle with salt and
pepper. Strip the leaves from a few oregano
sprigs and sprinkle over the tomatoes. Cook
for 2-3 hrs until semi-dried. Leave to cool,
then pack into a plastic container and chill
for up to 24 hrs.
When ready to serve, scatter a 100g bag
rocket over a platter and arrange the
tomatoes on top. Drizzle with a little olive oil
and balsamic vinegar, then scatter over
2 tbsp toasted pine nuts.