Roasted tomato salad


Roasted tomato salad


12 large tomatoes
2 large or 4 small cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
12 large fresh basil leaves
salt and pepper


Pre-heat the oven to gas mark 6, 400°F (200°C).

Place all the tomatoes in a large heat resistant mixing bowl and cover with boiling water and leaving for 1 minute. Drain the water and let the tomatoes cool enough to handle, then slip off the skins.

Cut each tomato in half, around the middle rather than vertically, and place the halves in the roasting tin, cut side up. Season with salt and freshly milled pepper, and sprinkle on the chopped garlic, distributing it evenly between the tomatoes.

Add a few droplets of olive oil on top of each tomato, then add half a basil leaf, turning each piece of leaf over to get a coating of oil.

Place the roasting tin in the top half of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened. Remove the tin from the oven and allow the tomatoes to cool slightly.

Serve the tomatoes, with a drizzle of olive oil, balsamic vinegar, a scattering of black olives and lots of fresh crusty bread.

Products used

Home Made Traditional Stoneware 31cm Mixing Bowl
MasterClass 10cm Ceramic Utility Knife
Master Class Professional Roasting Tray
KitchenCraft Italian 2 in 1 Oil & Vinegar Cruet Bottle