Roasted tomato salad

Recipe from: 11/15/1995 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 12
    large tomatoes, halved
  • salt and milled black pepper to taste
  • 1
    large clove garlic, finely chopped
  • 30
    extra virgin olive oil
  • 12
    large fresh basil leaves
  • olives for decoration (optional)
  • 30
    balsamic vinegar
  • 60
    olive oil
  • salt and milled black pepper to taste


Cut a small cross on top of each tomato, pour boiling water over and leave for 1 to 2 minutes. Peel off skin. Halve tomatoes and place in an oiled roasting pan. Season, then sprinkle chopped garlic over, distributing it evenly between tomatoes. Drizzle with olive oil, turning to coat completely, then place half a basil leaf on each tomato half. Roast at 160 ºC for 45 to 60 minutes, depending on the size of the tomatoes, then remove from oven and leave to cool. DRESSING: Mix all ingredients. When tomatoes have cooled, drizzle dressing over and, if necessary, sprinkle a little lemon juice over. Decorate with olives, if using. Serve with focaccia (see olive, rosemary and onion focaccia recipe), dipped in the fruity dressing.

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