Slow-roasted tomatoes & rocket
Ingredients
- Step 1 20 medium tomatoes , halved
- Step 2 olive oil
- Step 3 salt & pepper
- Step 4 a few sprigs oregano , leaves stripped
- Step 5 100g bag rocket
- Step 6 balsamic vinegar
- Step 7 2 tbsp toasted pine nut
Calories:
Carbohydrate: g
Protein: g
Fat: g
Cook time: 15 minutes
Prep time: minutes
Total time: 15 minutes
Servings: 20
TAGS
Buffet
Dinner
Side Dish
Italian
Josh Eagleton
10-30 minute
200 kcal or less
Balsamic vinegar
BBC Good Food
Main
Make Ahead
Mary Cadogan
Oregano
Pine nut
Pine nut
Quick
Rocket
salad
Slow roasted
summer
Tomato
Vegan
Vegetarian
Directions
- 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.
- 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.