Slow-roasted Tomatoes & Rocket
Transform your ordinary tomatoes into savory bites of sunshine with this slow-roasted tomato recipe. Gently dried in the oven to intensify their flavors, these tomatoes are then beautifully presented on a bed of fresh rocket leaves, drizzled with balsamic vinegar, and topped with crunchy toasted pine nuts. Perfect for a refreshing appetizer or a light side dish.
— Constant Cookbook
Ingredients
- 20 medium tomatoes , halved
- olive oil
- salt & pepper
- a few sprigs oregano , leaves stripped
- 100g bag rocket
- balsamic vinegar
- 2 tbsp toasted pine nuts
Instructions
- Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
- When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.
Yield
Serves 20 with other dishes
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