Roasted tomato and shallot salad

This is just the thing when your tomatoes are not quite ripe, or even a little past their best but you really fancy a delicious tomato salad. By roasting together the tomatoes and shallots you achieve a wonderfully sweet, sticky richness. So simple, but then all the finest things are. Best served at room temperature.

Roasted Tomato and Shallot Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 2-4

• 6-8 plum tomatoes, roughly chopped with the stem bit removed
• 1 shallot, roughly chopped
• Salt and pepper
• 1 tsp balsamic vinegar
• 1 tsp olive oil
• 1/2 tsp sugar

To dress:

• 1 tsp balsamic vinegar
• 1 tsp extra virgin olive oil
• Basil leaves

– Roast the tomatoes and shallots with the seasoning, balsamic, oil and sugar for 40 minutes at 180 degrees centigrade/gas mark 4
– Transfer to your serving dish and drizzle with the extra dressing and basil leaves. Taste and adjust seasoning if necessary.