You can absolutely roast the tomatoes ahead of time if needed. Keep them in a jar covered in oil. Drain before continuing with the recipe.
Serves 4 - 6.
*To make chive oil, use a food processor to puree 1/4 cup chopped chives with 1/2 cup / 120 ml good olive oil. Stir in another 1/4 cup finely chopped chives by hand. Season with sea salt to taste.