Slow-Roasted Tomato Salad Recipe

Slow-roasting results in sweet, sticky, intensely flavoured tomatoes that are delicious in this punchy Mediterranean salad of rocket, olive, capers and pine nuts. This technique is also handy if you're hosting a crowd as there's very little hands-on effort, you just let the oven do the work for you.

Serves 6 - 5 mins to prepare and 1 hr 45 mins to cook, plus cooling - 94 calories / serving

2 x 230g packs sweet vine ripened tomatoes, halved
2½ tbsp extra-virgin olive oil
50g rocket
50g pitted black olives
1½ tbsp capers, drained and rinsed
10g fresh mint leaves
20g pine nuts, toasted
½ tbsp balsamic vinegar

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Preheat the oven to gas 9, 240°C,
 fan 220°C. Put the tomatoes, cut-side up, on a baking tray. Season, add a pinch of sugar and drizzle with 1½ tbsp oil.

Roast for 15 mins, then reduce the oven to gas 2, 150°C, fan 130°C. Roast for 1½ hrs or until the tomatoes are charred but still juicy. Set aside to cool.
Pile the rocket onto a serving plate and scatter over the tomatoes, olives, capers, mint and pine nuts.

Drizzle with the vinegar and remaining oil. Serve with a sprinkle of black pepper.

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