Heirloom tomato tarte Tatin

Preheat the oven to 220°C and grease a 23cm shallow cake- or tart tin. Add 500g halved heirloom tomatoes or baby tomatoes (centres roughly scooped out) to a pan and fry over medium heat until they begin to release their juices, about 3 minutes. Set the pan aside for a moment, but do not wash it. Arrange the tomatoes in the prepared tin, skin side down, in a single layer and sprinkle with salt and freshly ground black pepper and a small handful fresh thyme and rosemary leaves. To the pan with the tomato juice, add a splash red wine vinegar and 5ml (1 tsp) sugar and simmer until syrupy, 2 minutes. Drizzle the syrup over the tomatoes. From a 400g defrosted roll ready-made puff pastry, cut a 27cm-diameter circle (you may need to roll the pastry a bit thinner).

Place the circle of pastry over the tomatoes and gently press the edges into the tin. Bake until the pastry is golden brown, 30 – 40 minutes. Use a knife to gently release the pastry from the tin, turning it out onto a serving platter. Sprinkle with fresh basil leaves and a drizzle of olive oil to serve.