Roasted Tomato Salad

An absolute gem from Delia. The type of recipe that can wake you up because it smells that good. This would serve 4 as a starter.

✔️ 12 large tomatoes
✔️ 12 large fresh basil leaves
✔️ 2 large or 4 small garlic cloves, finely chopped
✔️ 2 tbsp extra virgin olive oil
✔️ salt and freshly milled black pepper
For the dressing:
✔️ 2 tbsp extra virgin olive oil
✔️ 2 tbsp balsamic vinegar
✔️ 12 large fresh basil leaves

Pre heat the oven to 200c.

Skin the tomatoes first by pouring boiling water over them and leaving for 1 minute, then drain and slip off the skins. Then cut each tomato in half, place in a roasting tin facing up and season with salt and pepper. Then evenly sprinkle on the chopped garlic, a few droplets of olive oil on each tomato along with a basil leaf, turning each leaf over to get a coating of oil.

Now place the roasting tin in the the top half of the oven and roast the tomatoes for 50-60 minutes, or until the edges are slightly blackened. Remove the tin from the oven and allow the tomatoes to cool.

To serve the tomatoes, transfer them to individual serving plates, place a basil leave on top and drizzle over the dressing.

Crusty bread is a must!

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