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Roasted Tomato Salad

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Ingredients

Adjust Servings:
12 large nice sweet tomatoes
12 leaves basil
2 cloves garlic, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
more fresh basil leaf
black olives, both to personal taste

Nutritional information

235.5
Calories
133 g
Calories From Fat
14.8 g
Total Fat
2 g
Saturated Fat
0 mg
Cholesterol
31.2 mg
Sodium
24.1 g
Carbs
7.2 g
Dietary Fiber
15.7 g
Sugars
6.1 g
Protein
404g
Serving Size

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Roasted Tomato Salad

Features:
    Cuisine:

    I loved loved loved this salad. The tomatoes are bursting with flavor after roasting. I will most definitely be making this again when the tomatoes are flourishing. Thank you.

    • 100 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Roasted Tomato Salad, A starter or side dish, but I could eat these as a main course with some good bread I have been making these for years now but mainly in the summer months Its a Delia Smith recipe I probably use more garlic If you made these a few times you will find you don’t have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings The dressing is easy to remember too This is a top summer dish Can be made in advance , I loved loved loved this salad The tomatoes are bursting with flavor after roasting I will most definitely be making this again when the tomatoes are flourishing Thank you , I made these tonight to accompany some Ahi Tuna steaks that I grilled I didn’t have any fresh basil so used dried The result was incredible! used tomatoes from our garden and they were a tremendous hit! I will make these again


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    Steps

    1
    Done

    Preheat the Oven to 400 Degrees F.

    2
    Done

    Skin the Tomatoes, Cut a Cross at the Bottom, Pour Boiling Water Over Them, Leave For Up to a Minute, Drain and Slip Off Their Skins.

    3
    Done

    Cut Them in Half and Place Them, Cut Side Up, in an Oiled, Approx 16x12 Inches, Roasting Tin.

    4
    Done

    Season With Salt and Pepper, Sprinkle Evenly Over Them the Garlic and the Olive Oil.

    5
    Done

    Tear the Basil Leaves in Half and Put Them on the Tomatoes, Flipping Them Over So They Get Some Oil.

    6
    Done

    Place the Tomatoes in the Oven and Roast Them For 45 Minutes to an Hour Depending on Your Oven (the Edges Should Be Slightly Blackened) Remove from the Oven and Cool.

    7
    Done

    to Serve, Transfer Them to Induvidual or a Large Serving Plate (with Their Juices) Whisk Together the Oil and the Vinegar, Drizzle Over the Tomatoes.

    8
    Done

    Have Some Nice Crusty Bread on the Side.

    9
    Done

    Scatter Over More Basil and the Black Olives.

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