Slow roasted tomato and basil salad

roasted tomato salad
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Tomatoes, basil and good olive oil is a great combo. But slowly roasting the tomatoes before making the salad increases the flavour to another level.

Can be used as an amazing tomato salad or used as a topping for bruschetta

Preheat the oven to 130C.

Begin by cutting in half, sideways (not top to bottom) all the cherry tomatoes and placing them in a metal roasting tray. No oil or salt.

Roast them on a low heat for around 40 mins. Check after 30 mins to make sure they do not over cook. if the oven is too hot they will cook completely and turn to mush when you try to remove them from the oven. you just want to dry them.

When they are ready, remove from the oven and allow them to cool.

Tear lots of basil leaves into the dish you want to serve the tomatoes in and cover with olive oil and a good sprinkle of sea salt. Use a fork to mash the oil and leaves together and mix them to release the basil flavours.

Now gently use a fish slice to remove the tomatoes fro the roasting tray and place in the dish and gently turn the tomatoes and basil together until throughly coated.

Drizzle it more olive oil to taste. and serve

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Roasted Tomato and basil salad

slow roasted tomatoes in a fresh basil & olive oil dressing, can be used as a topping to Bruschetta
Prep Time10 mins
Cook Time3 hrs 40 mins
Total Time3 hrs 50 mins
Servings: 4 people

Ingredients

  • 660 gm cherry tomatoes
  • 100 gm fresh basil
  • 4 tbsp olive oil
  • 2 tsp sea salt

Method

  • Tomatoes, basil and good olive oil is a great combo. But slowly roasting the tomatoes before making the salad increases the flavour to another level.
    Can be used as an amazing tomato salad or used as a topping for bruschetta
  • Preheat the oven to 130C.
  • Begin by cutting in half, sideways (not top to bottom) all the cherry tomatoes and placing them in a metal roasting tray. No oil or salt.
  • Roast them on a low heat for around 40 mins. Check after 30 mins to make sure they do not over cook. if the oven is too hot they will cook completely and turn to mush when you try to remove them from the oven. you just want to dry them.
  • When they are ready, remove from the oven and allow them to cool.
  • Tear lots of basil leaves into the dish you want to serve the tomatoes in and cover with olive oil and a good sprinkle of sea salt. Use a fork to mash the oil and leaves together and mix them to release the basil flavours.
  • Now gently use a fish slice to remove the tomatoes fro the roasting tray and place in the dish and gently turn the tomatoes and basil together until throughly coated.
  • Drizzle it more olive oil to taste. and serve

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

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