SLOW-ROASTED TOMATOES WITH LAMB CHOPS

SERVES 6-8

PREP AND COOKING TIME 45 MINUTES

1 kg tomatoes on the vine

1 bunch of spring onions, cut into 10cm lengths 4 sprigs fresh rosemary

60ml (¼ cup) extra virgin olive oil

Salt and freshly ground black pepper

12 lamb loin chops

45ml (3 tbsp) pomegranate molasses

A handful of loosely packed small fresh basil leaves

Preheat oven to 180°C and place tomatoes, onions, rosemary