Roasted Vine Tomatoes, Pamesan and Rocket on Ciabatta

Roasted Vine Tomatoes, Parmesan and Rocket on Ciabatta

For the topping:
500 g vine tomatoes
30 ml (2 T) olive oil
10 ml (2 t) Huletts Castor Sugar
Salt and pepper
For the balsamic reduction:
250 ml (1 C) balsamic vinegar
250 ml (1 C) Huletts Treacle Sugar
1 ciabatta bread
1 clove garlic, peeled
50 g rocket
100 g parmesan shavings
  1. Preheat the oven to 180 ˚C.
  2. Place the tomatoes on a roasting pan, drizzle with olive oil, sprinkle with Huletts Castor Sugar, salt and a good grind of pepper and roast for about 10 minutes. The skins will burst but the tomatoes will still hold their shape.
  3. In the meantime, make the balsamic reduction.
  4. Place the vinegar and the Huletts Treacle Sugar in a pot and cook until it starts to thicken, about 20 - 30 minutes. If it is too thick once it has cooled add a little more balsamic vinegar until it is the right consistency.
  5. Split the ciabatta in half lengthways and toast in the oven until golden brown.
  6. Rub each half with the garlic as it comes out of the oven.
  7. Top with rocket, the roasted tomatoes, parmesan shavings and a good drizzle of the balsamic reduction.