Assortment of yellow and red vine tomatoes
Olive oil
Balsamic vinegar
Genoese Plant-Base Pesto

Place an assortment of yellow and red vine tomatoes in an oven proof dish.
Drizzle with balsamic vinegar and olive oil and slow bake at 160°C for 30-40 minutes until soft and vines are beginning to char.
Drizzle with Genoese Plant-Based Pesto and serve.