2 x 5 vine tomatoes
2 Tbsp balsamic vinegar
2 Tbsp Barker's Professional Red Pepper & Chilli Jelly
Preheat oven to 150ºC.
Prick tomato skins with the point of a sharp knife and place tomatoes in a baking dish.
Mix balsamic vinegar and Barker's Professional Red Pepper & Chilli Jelly together.
Drizzle over tomatoes and cook, basting occasionally for about 30 minutes.
Serve tomatoes on the remaining balsamic sauce.