Serves 4 (weird this, most of my recipies are for groups, but I'm a lonely geek!)
You will need
Preheat oven to 200C/400F/Gas 6.
For the dip, arrange tomatoes, cut side up, in a roasting tin with basil leaves and garlic scattered over the top. Season, then drizzle over a little olive oil.
Roast in the oven for 25 minutes.
Remove tomatoes from oven and leave to cool. Discard herbs then blend tomatoes and garlic until fairly smooth. Pour into a small bowl.
For the kebabs, stretch bacon rashers with a palette knife until double in length. Cut each one in half and roll up.
Thread a tomato, mushroom and bacon roll onto about 16 wooden skewers.
Pour oil into fondue set or saucepan to a depth of 4cm/11/2in. Heat and use to cook kebabs for 11/2-2 minutes.