- 20 medium tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- salt & pepper
- a few sprigs oregano, leaves stripped
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 100g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 tbsp toasted pine nut
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.