Name: Roasted tomato salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 12.00 tomatoes large, halved; salt and freshly ground black pepper to taste; 1.00 garlic large cloves, finely chopped; 30.00 ml olive oil extra virgin; 12.00 fresh basil; olives; 30.00 ml vinegar balsamic; 60.00 ml fresh chillies 573; salt and freshly ground black pepper to taste

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Ingredients (9)

12.00	tomatoes — large, halved
	salt and freshly ground black pepper — to taste
1.00	garlic — large cloves, finely chopped
30.00 ml	olive oil — extra virgin
12.00	fresh basil
	olives

DRESSING

30.00 ml	vinegar — balsamic
60.00 ml	fresh chillies — 573
	salt and freshly ground black pepper — to taste

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Method:

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.