Preheat the oven to 200C/400F/Gas 6.
For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season well with salt and freshly ground black pepper.
Transfer to the oven and roast for 10-12 minutes, or until softened.
For the salad, place the rocket, olive oil and balsamic vinegar into a large bowl and stir well to coat the leaves.
To serve, place the rocket salad onto a serving plate and top with the roasted tomatoes.