1. Preheat the oven to 400 F. Toss together the sweet
potatoes, garlic, 1 tbsp of the oil, the cumin seeds, basil and some salt
2. Arrange on a baking sheet or shallow roasting
tin and cook for 25 minutes. Add the tomato vines, trying to keep them
intact-if there is not enough room in the tin, place the tomatoes on a
separate baking sheet.
3. Drizzle over a little more oil and cook for a
further 15 minutes until the tomatoes are softened.
4. Lift off the tomatoes and set aside. Pile the
sweet potatoes on to 4 serving plates and scatter over the crumbled blue
cheese. Place a tomato wine on top of each and drizzle round a little more
oil and a splash of vinegar. Serve warm