Place the tomatoes on a baking tray, sprinkle the olive oil all over, then using your hands, rub the oil all over the tomatoes. Sprinkle some salt and freshly ground black pepper all over.
Roast the tomatoes for 15 minutes, 12, if you don't want them too soft but I like the really soft stage.
In the meantime, make the dressing by adding all the ingredients together in a bowl and mix thoroughly, or in a jar and shake it up.
Slice or chop the avocados up and place them on 4 plates. I like them in little pieces but sliced and arranged in a fan shape is prettier to look at!
Divide the roasted tomatoes up amongst the 4 plates. Add any tomato juice from the roasting tray into the salad dressing and mix it all up again.
Tear the basil leaves up into 2 or 3 pieces and scatter them all over the salad, followed by the pine nuts.
Sprinkle the salad dressing liberally all over the salad and serve immediately.