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Slow-roasted tomatoes and rocket

Slow-roasting tomatoes intensifies the flavour, which, when combined with the rocket, makes for a delicious salad

Dish Details:

INGREDIENTS:

Tomato and rocket salad 20 medium tomatoes
Olive oil
Salt and pepper
Fresh oregano
100g bag rocket
Balsamic vinegar
2 tbsp toasted pine nuts

PREPARATION:

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. Strip the leaves from a few oregano sprigs and sprinkle 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 toasted pine nuts.

PREP/COOK
INFORMATION:

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

e-commerce enabled: click to buy

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