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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance. Ingredients:
12 large nice sweet tomatoes |
12 leaves basil |
2 cloves garlic, finely chopped |
2 tablespoons olive oil |
salt & freshly ground black pepper |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
more fresh basil leaf |
black olives, both to personal taste |
Directions:
1. Preheat the oven to 400 degrees F.
2. Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
3. Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
4. Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
5. Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
6. Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
7. To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
8. Have some nice crusty bread on the side.
9. Scatter over more basil and the black olives.
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