Slow-roasted tomatoes & rocket
Slow-roasted tomatoes taste amazing in salads and this is no exception. A great side dish or base for a simple main
Difficulty and servings
Serves 20 with other dishes
Preparation and cooking times
Vegetarian, Vegan, Gluten-free, Egg-free
- 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. Sprinkle the oregano 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 pine nuts.
Recipe from Good Food magazine, June 2008.
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http://www.bbcgoodfood.com/recipes/6504/
http://www.bbcgoodfood.com/recipes/6504/
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Ingredients
- 20 medium tomatoes , halved
- olive oil
- salt & pepper
- a few sprigs oregano , leaves stripped
- 100g bag rocket
- balsamic vinegar
- 2 tbsp toasted pine nuts
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Search Good Food
Vegetarian mains don't get better than this. Perfect for garden parties, packed lunches, or a mid week meal. This versatile dish will please all palates
14
ratings
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Difficulty and servings
Serves 20 with other dishes
Preparation and cooking times
Vegetarian, Vegan, Gluten-free, Egg-free
Ingredients
- 20 medium tomatoes , halved
- olive oil
- salt & pepper
- a few sprigs oregano , leaves stripped
- 100g bag rocket
- balsamic vinegar
- 2 tbsp toasted pine nuts
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