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Roasted tomato salad

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Ingredients/Components

black olives - 24 item
balsamic vinegar - 2 Tbsp
large tomatoes - 12 item
extra virgin olive oil - 2 Tbsp
large cloves garlic, finely chopped - 2 item
large fresh basil leaves - 12 item
salt and freshly milled black pepper - 1 item
Garnish:12 large fresh basil leaves

How to make roasted tomato salad:

Dressing:2 Tbsp. extra virgin olive oil2 Tbsp. balsamic vinegar Garnish:12 large fresh basil leaves24 black olives You will also need a shallow 16 x 12-inch roasting tin, oiled.

Skin tomatoes first by pouring boiling water over them and leaving them for 1 minute, then drain and as soon as they are cool enough to handle, slip off the skins. Cut each tomato in half and place the halves in the roasting tin (cut side uppermost) and season with salt and pepper. Sprinkle with garlic and olive oil, then top each tomato with half of a basil leaf, turning each leaf over to get a coating of oil. Roast tomatoes for 50 minutes to 1 hour until edges are slightly blackened. Remove from oven and allow to cool.

To serve tomatoes, transfer to individual serving plates. Place half a basil leaf on top of each tomato half, then whisk the oil and vinegar together and drizzle this over the tomatoes. Finally, top each one with an olive. Lots of crusty bread is an essential accompaniment to this.

Recipe categories: Lunch/snacks, Appetizers, Salads.

Rating:

3.5

Average rating: 3.5, total votes: 4

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