Roasted Tomatoes and Fennel

Roasted Tomatoes and Fennel salad

• 20 red small tomatoes (Roasted on a low heat for 1 hour with olive oil and salt)
  
• 1 head fennel, shaved
• 2 ounces red onion, shaved
• 4 teaspoons basil, chiffonade
• olive oil
• red wine vinegar

Place in Alternating colours , Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and basil.