Step 1

Preheat grill on medium-high. Line a large baking tray with foil. Place the tomatoes, vinegar and 1 tablespoon of the oil in a large bowl. Season with salt and pepper, and toss gently to combine.

Step 2

Spread the tomatoes over the lined tray and grill under preheated grill (about 5cm from the heat source), turning occasionally, for 4-5 minutes or until the edges begin to brown. Cover to keep warm and set aside.

Step 3

Brush both sides of the pocket bread with the remaining oil. Grill for 2-3 minutes each side or until lightly toasted. Cut each pocket bread into quarters and place on serving plates. Gently stir the basil through the tomatoes and spoon onto the serving plates.