Roasted Tomato Salad
It is the time of year for garden fresh tomatoes and this year our tiny veg patch of only 1.5 metres by 50cm deep has yielded over 3kgs of baby toms already and there is so many left! We have had tomatoes with everything in the last few weeks. I think we are all starting to feel a bit over whelmed with tomatoes!
As well as using the tomatoes in simple salads I am also going to have a go at making ketchup this week. Many photos to follow I’m sure. One of my families favourite things that uses tomatoes in is the roasted tomato salad. It’s really easy and brilliant if you are already using the oven for a cake as it only needs 10 mins and then an hour in the hot oven or over night to allow the tomatoes to go extra soft an the juices to come out a bit but the tomatoes still hold a little shape.
This recipe is based on Nigel Lawson’s Moonblushed tomoatoes
I have left the recipe simple so you can make as much as you want.
– baby tomatoes
– dried thyme
– dried oregano
– herbs de Provence
– salt and pepper
– granulated sugar
– olive oil
– Lettuce. I like a mix of crisp and baby leaf which is a bit peppery (I used home grown lettuce)
– goats cheese
– lemon juice
– This is great to do after you’ve the oven for something else as it saves on electricity for just eating the tomatoes for 10 mins in the oven.
– Preheat the oven to 200 degrees.
– Cut up as many tomatoes you want, in half and place the insides up in an oven proof dish.
– Cover the tomatoes in a slight sprinkling of all the herbs, salt and pepper and sugar.
– Sprinkle with a light glug of olive oil making sure at least most of them are covered.
– Bake in the oven for 10 minutes at 200 degrees and then turn the oven off leaving the tomatoes in the hot oven for at least 1 hour. Best over night.
When you are ready to make the salad
– Lay a bed of lettuce on a serving dish.
– Top with the cheese. I think hand pulled makes it looks so much better than cut.
– Take the tomatoes out of the oven and spoon them on to the salad.
– Don’t through away the juice from the roasting tin but add a few tablespoons of lemon juice and extra olive oil to taste.
– Pour over the tomatoes and serve.
This is a lovely salad by itself but with a quiche or at barbeque it works very well too!
If you like spicy food you can add some chopped up chillies to the tomatoes before they go into the oven. It works really really well.
Here are my tomatoes ready to go into the oven.
Here is the gorgeous finished salad ready to eat. Absolutely stunning.
As the toms haven’t been cooked too long some are more mushy than others but some still holding their shape but very squishy.