ROASTED TOMATO SALAD

"These are a beginning or side dish, but they could also be eaten as a main course with some nice bread.   

I've been making these for years, although mainly during the summer months. It's a Delia Smith recipe. I probably use more garlic.  

Once you've prepared these a few times, you won't need to refer to the recipe; simply fill your roasting tray with tomatoes and seasonings.   

The dressing is very easy to remember. This is a superb summer dish. Can be done in advance."  

12large nice sweet tomatoes 12leaves basil 2cloves garlic, finely chopped 2tablespoons olive oil – salt & freshly ground black pepper

2tablespoons olive oil 2tablespoons balsamic vinegar more fresh basil leaf – black olives, both to personal taste

– Preheat the oven to 400 degrees F. – Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.

– Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.

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