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
Provided by Mary Cadogan
Categories Buffet, Dinner, Side dish
Time 15m
Yield Serves 20 with other dishes
Number Of Ingredients 7
Steps:
- 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.
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