Roasted Tomato Salad

This is a really great way to intensify the taste of tomatoes, so that the tomato can be the star of the show. Great to serve this as a starter or side dish with chunks of warm crusty bread to soak up the juices.


12        Tomatoes, must be fresh, medium to large in size.

12        Basil leaves, large and fresh

4          Garlic cloves, finely chopped

2 tbs     Olive oil

Salt and black pepper

For the dressing & garnish

2 tbs     Extra virgin olive oil

2 tbs     Balsamic vinegar

12        Basil leaves, large and fresh

24        Black olives

Preparation and cooking

First, preheat the oven to approx. 200°C. Optional step is to skin the tomatoes, by placing them in boiling water for 1 minute, remove from the water, cool slightly and then slip off the skins.

Now cut each tomato in half, and place in a roasting tin (cut side uppermost), and season with lots of salt and freshly milled pepper. Sprinkle with the chopped garlic, distributing evenly over the tomatoes. Drizzle a few drops of olive oil over the tomatoes and then finish off with a basil leaf on each tomato.

Bake in the oven for 50-60 minutes or until the edges are slightly blackened or caramelised. Remove the tomatoes from the roasting tin and place on a serving plate, pour over any juices and allow to fully cool.

Make the dressing by whisking together the olive oil and balsamic vinegar, pour over the tomatoes and garnish with the black olives and torn basil leaves.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s