Name: Roasted tomato salad
Cook time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 250 cup tear-drop tomatoes, halved; 250 gram cherry tomatoes, halved; 1 tablespoon olive oil; 1/3 cup coarsely chopped fresh flat-leaf parsley; 1 small red thai chilli, sliced thinly; 2 tablespoon balsamic vinegar; 1/3 cup (80ml) olive oil, extra

Roasted tomato salad

Roasting really intensifies the flavour of tomatoes, so one of the delights of this roasted tomato salad is actually being able to taste the subtle differences between different varieties of tomato.

Serves 4

Cook

Ingredients

250 cup tear-drop tomatoes, halved

250 gram cherry tomatoes, halved

1 tablespoon olive oil

1/3 cup coarsely chopped fresh flat-leaf parsley

1 small red thai chilli, sliced thinly

2 tablespoon balsamic vinegar

1/3 cup (80ml) olive oil, extra

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Combine tomatoes, oil, parsley and chilli in small baking dish. Roast, uncovered, 5 minutes, or until just soft.

3.Serve tomatoes, warm or cooled, drizzled with combined vinegar and extra oil.

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