Oven roasted tomatoes have a wonderfully intense flavour, yet they are simple to prepare. They’re delicious served with salads and grilled meat or fish.
Oven roasted tomatoes
8 Roma tomatoes
fresh rosemary, finely chopped
1 large clove garlic, roughly chopped
1 teaspoon salt
1 teaspoon sugar
3 tablespoons good quality extra virgin olive oil
1 tablespoon vinegar
freshly cracked black pepper
Method
Preheat the oven to 165°C.
Cut the tops off the tomatoes and split them lengthways. Put them into a glass bowl.
Pull the rosemary leaves off the stalks. Finely chop the leaves, then crush them slightly to release their flavour. Add to the bowl, along with the chopped garlic.
Add the salt, sugar, pepper, vinegar and olive oil. Mix well.
Place the tomatoes cut side up on a baking tray lined with baking paper. Pour a little of the leftover juice onto each tomato.
Put the tray into the oven and roast for approximately 30 to 35 minutes, depending on the size of the tomato. After about 30 minutes, or when the tomatoes start to curl up at the edges, take them out of the oven. When they are cool enough to handle, remove their skins.
Quick salad
lettuce leaves
extra virgin olive oil, good quality
balsamic vinegar, good quality
fetta cheese
grilled bread
salt and freshly ground black pepper, to taste
oven roasted tomatoes
Method
Wash and dry the lettuce leaves, then dress them with the balsamic vinegar and olive oil. Toss until all the leaves are thoroughly coated.
Add the fetta cheese and grilled bread.
Scatter the oven roasted tomatoes over the top of the salad, then sprinkle with salt and pepper to taste.