Roasted Tomato Salad

Bright and vibrant!

Roasting tomatoes helps to concentrate their flavour, whilst the addition of balasmic vinegar enhances their sweetness.  Select the ripest and fresh tomatoes you can find.   This is a great salad dish served with some gluten free bread to mop up the juices, or as a side dish.     You could also puree this dish to use as a sauce over chicken, fish or veggies.  Or add some stock and call it a soup…be creative and get roasting!

INGREDIENTS

1 small red onion, very thinly sliced

6 plum tomatoes, halved

2 cloves garlic, crushed

2 tbslpn balsamic vinegar

2 tspn olive oil

1 handful of basil, roughly torn

salt and pepper

METHOD

• Preheat the oven to 200C/400F degrees.
• Place the onions in the base of an ovenproof dish and arrange the tomotoates, cut side up, on top of the onions.
• Mix the garlic, balsamic vinegar, oil and seasoning and pour over the tomatoes.  Roast for 25-30 minutes.  Stir halfway through cooking, spooning over the juices.

Ready to go into the oven

• Remove from the oven and transfer to a serving dish.  Scatter over the basil and pour any juices on top.
• Eat and enjoy!
• Serves 2 – 4.