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Print this Recipe    Roasted Tomato

Oven Roasted Tomato Salad

lettuce leaves
extra virgin olive oil, good quality
balsamic vinegar, good quality
feta cheese
grilled bread
salt and freshly ground black pepper, to taste
oven roasted tomatoes

Wash and dry the lettuce leaves, then dress them with the balsamic
vinegar and olive oil. Toss until all the leaves are thoroughly
coated.

Add the feta cheese and grilled bread.

Scatter the oven roasted tomatoes over the top of the salad, then
sprinkle with salt and pepper to taste.


Oven Roasted Tomatoes

8 Roma tomatoes
fresh rosemary, finely chopped
1 large clove garlic, roughly chopped
1 teaspoon salt
1 teaspoon sugar
3 tablespoons good quality extra virgin olive oil
1 tablespoon vinegar
freshly cracked black pepper

Preheat the oven to 165 C. Cut the tops off the tomatoes and split
them lengthways. Put them into a glass bowl. Pull the rosemary
leaves off the stalks. Finely chop the leaves, then crush them
slightly to release their flavour. Add to the bowl, along with the
chopped garlic. Add the salt, sugar, pepper, vinegar and olive oil.
Mix well. Place the tomatoes cut side up on a baking tray lined
with baking paper. Pour a little of the leftover juice onto each
tomato. Put the tray into the oven and roast for approximately 30
to 35 minutes, depending on the size of the tomato. After about 30
minutes, or when the tomatoes start to curl up at the edges, take
them out of the oven. When they are cool enough to handle, remove
their skins.

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