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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Roasting tomatoes helps to concentrate their flavour, while the addition of balsamic vinegar enhances their sweetness. This salad is great for summer when there is an abundance of tomatoes, but it can be made at any time of year. Just select the best fresh tomatoes available. Serve warm with a green salad and crusty bread, to mop up the juices. It can also be served as an accompaniment to any meal. Variations: Serve with sliced mozzarella cheese or a barbecued steak. Purée this salad in a blender to make a sauce to toss into pasta. Cover and store in the fridge for 3-4 days or freeze for up to 1 month. Ingredients:
1 red onion, very thinly sliced |
6 plum tomatoes, halved |
2 garlic cloves, crushed |
2 tablespoons balsamic vinegar |
2 teaspoons olive oil |
fresh basil, roughly torn |
salt & freshly ground black pepper |
Directions:
1. Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.
2. Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes.
3. Roast for 25-30 minutes.
4. Stir well half-way through cooking, spooning over the juices.
5. When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish.
6. Scatter over the basil and pour any juices over the top.
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