slow roasted tomatoes in a fresh basil & olive oil dressing, can be used as a topping to Bruschetta
4 tbspolive oil
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.