Slow-roasted tomatoes taste amazing in salads and this is no exception. A great side dish or base for a simple main
Ingredients
- 20 medium tomatoes, halved
- olive oil
- salt & pepper
- a few sprigs oregano, leaves stripped
- 100g bag rocket
- balsamic vinegar
- 2 tbsp toasted pine nut
Method
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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.
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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.