Preheat the oven to 200 C and wash and pat dry the tomatoes. Spread in a single layer on a baking sheet (avoid lining with paper or a silicone sheet to get the maximum 'roasted' flavour) and drizzle with 1 tbsp olive oil and plenty of salt and pepper.<br></br>

Roast the tomatoes (on the 'bake' setting if your oven has one) for 15 to 20 minutes, until wrinkled and lightly bruised, and the juices are oozing. Remove from the oven and allow them to cool for a few minutes.<br></br>

While the tomatoes are roasting, peel and slice the peaches. Add them to a mixing bowl and top with the basil leaves.<br></br>

Drain the bocconcini (it is stored in salt water), and add to the bowl.<br></br>

In another small bowl, make the salad dressing by mixing the remaining 2 tbsps of olive oil, oregano, lemon juice and salt and pepper.<br></br>

Add the cooled, roasted tomatoes to the bowl with the remaining ingredients, then add the dressing and mix well. Taste and adjust seasoning. Serve immediately with crusty bread. This salad also tastes great chilled and as leftovers!