Aleppo pepperchilli flakes, sumac or smoked paprika, to sprinkle
4tablespoonextra virgin olive oil
50gParmesan cheese
handful parsley leaves
Crusty fresh breadto serve
Instructions
Preheat the oven to 190℃/180℃ fan/gas mark 5.
Place the tomatoes on a roasting tray and season lightly with salt and sprinkle with a little Aleppo pepper, chilli flakes, sumac or paprika. Drizzle over 2 tablespoon of the oil.
Roast in the oven for about 20 minutes until very tender but still holding their shape.
While the tomatoes are roasting, prepare the Parmesan shavings, by scraping a knife or potato peeler song the cheese to form thin flakes. Tear the parsley leaves into small pieces.
Transfer the tomatoes to a serving plate and drizzle with any juices from the tray.
Scatter the parmesan and parsley leaves over the top. Sprinkle with a little more of the pepper, chilli, sumac or paprika, then drizzle with the remaining oil over the top before serving.