6 roma tomatoes
2 tsp capers, chopped
6 basil leaves, roughly chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
2 garlic cloves, crushed
1 tsp honey
sea salt and freshly ground black pepper
1. Preheat barbecue grill or flat plate on high until hot. Cut tomatoes into quarters lengthways. Barbecue skin-side down for 4-5 minutes, or until charred and warmed through. Set aside to cool to room temperature.
2. Meanwhile, combine capers, basil, oil, vinegar, garlic and honey in a bowl, season with salt and pepper. Pour over tomato, toss gently to coat. Serve.