Tomatoes are in season during August and this recipe makes tomatoes the star of the show! Slow-roasting results in sweet, sticky, intensely flavoured tomatoes that are delicious in a punchy Mediterranean salad
PREPARATION TIME: 5 minutes
COOKING TIME: 1 hr 45 minutes
SERVES: 6
INGREDIENTS
- 460g 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
METHOD
- 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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Source: Tesco Recipes
