Slow-roasted tomatoes & rocket
- Mary Cadogan
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Serves 20 with other dishes
Easy
Total time: 15 mins
A star rating of 5 out of 5.3 ratingsRate
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Slow-roasted tomatoes taste amazing in salads and this is no exception. A great side dish or base for a simple main
Easily halved
Egg-free
Gluten-free
Vegan
Vegetarian
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Provençal omelette cake
A star rating of 4.3 out of 5.16 ratings
Ingredients
Nutrition
Units:
MetricUS
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20 medium tomatoes
halved
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olive oil
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salt
& pepper
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a few sprigs oregano
leaves stripped
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100g bag rocket
-
balsamic vinegar
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2 tbsp toasted pine nut
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Nutrition: per serving
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kcal0
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fat0g
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saturates0g
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carbs0g
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sugars0g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
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.
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step 2
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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A star rating of 5 out of 5.3 ratings
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