6-8 large Truss tomatoes
Handful fresh basil leaves
Light olive oil
1 cup Manchego cheese, grated, plus extra for serving
Sea salt flakes + freshly ground black pepper
Pre-heat oven to 120˚C (248˚F)
Cut tomatoes in half width-ways and place 3-4 halves cut-side up into each tapas dish (you'll need 4 individual dishes or 1 large one).
Over each dish of tomatoes pour 1/3 cup olive oil and season tomato tops very well with crushed sea salt flakes and a decent amount of black pepper, place 3 or 4 large basil leaves around the tomatoes sinking them into the oil.
Roast tomatoes for 1 1/2 hours in the pre-heated oven until soft, remove and sprinkle tops with 1/4 cup grated Manchego per dish then return to the oven for 10 minutes.
Serve piping hot with extra grated Manchego, fresh basil leaves and crusty, grilled bread.