TOMATO AND PARMESAN DIP

Ingredients

250 g cherry tomatoes

Cooking oil spray

300 ml tub sour cream

1/2 cup parmesan cheese

1/2 cup chopped basil

Method

Preheat oven to 220 degrees and line baking tray with paper.

Place tomatoes on the oven tray, lightly spray with oil, then roast uncovered for 15 minutes. Remove from oven and cool for 10 minutes.

Put roasted tomatoes in a bowl, mash lightly, add all other ingredients and mix until just combined.

Divide dip into serving bowls.