Roasted tomato saladby Nick Parker |
| Preperation time: 5 mins Cooking time: 30 mins Serves: 4 |
| Recipe Ingredients |
| 8 firm vine-ripened tomatoes, halved; 3 cloves garlic, crushed; 2 tbsp balsamic vinegar; 1 tsp olive oil; handful of fresh basil leaves |
| Recipe Method |
| Put the tomatoes in a single layer in a roasting
dish with the cut side up. Mix the vinegar, oil and garlic together in a small bowl. Pour over the tomatoes and season with salt and pepper. Roast in the oven (200c) for about half an hour, until softened but holding their shape. Serve with the basil leaves scattered over the top. |
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