Warm Roasted Tomato Salad

My supermarket has these wonderful boxes of different coloured baby tomatoes.  Some are bright yellow, some are almost black, some are red cherry tomatoes and some are baby Roma style.  They look so inviting and colourful and being small they are beautifully sweet.  Of course you can use any cherry tomatoes for this salad, but the multicoloured ones add a bit more interest.

These are delicious as a side dish with schnitzel or steak and the next day you can toss them though pasta for a quick vegetarian dinner…  I whipped these up in minutes – enjoy…

Roasted Tomato Salad

 

Ingredients:

1 punnet of mixed baby tomatoes

3 cloves of garlic finely sliced

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt & pepper to taste

½ cup finely shredded basil leaves

2 tablespoons crumbled Persian feta cheese

 

Method:

Toss the tomatoes, garlic, olive oil and balsamic together in a roasting tray

Season with salt & pepper to taste

Roast in 200c fan-forced oven for 15-20 minutes or until softened and coloured

Shake the pan a couple of times to ensure they don’t stick

To serve, add the shredded basil leaves and gently stir though

Top with crumbled feta cheese

 

Bon Appetit!  🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s