Basil Roasted Tomato Salad
Serves: 4
INGREDIENTS
8 plum tomatoes, halved lengthwise
16 basil leaves
about ½ cup virgin olive oil
4 whole garlic cloves, peeled and sliced
about 24 black olives
16 basil leaves
about ½ cup virgin olive oil
4 whole garlic cloves, peeled and sliced
about 24 black olives
Serve this salad as an entrée.
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METHOD
1. Place the tomatoes cut side up in an ovenproof dish. Place a basil leaf and slice of garlic on top of each tomato. Season with salt and pepper and drizzle liberally with the olive oil.
2. Place in a 180°C oven and turn down to 140°C and cook for 30-40 minutes until the tomatoes are just softened. Serve the tomatoes just warm with lettuce leaves of your choice, olives and drizzle with the juices from the dish.
COOKS TIPS
Plum Tomatoes have fewer seeds than normal tomatoes and are richly flavoured. They are preferred by Italian cooks. If you cannot find any use medium sized tomatoes.All tomatoes should be stored room temperature away from direct sunlight. Do not refrigerate until they are very ripe. In New Zealand our tomatoes are ripened on the vine unlike imported varieties which have their ripening process speeded up once picked with the aid of ethylene gas.
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