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.
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3 Responses
Looks amazing!!! Gorgeous colours!! 😊
You can’t go wrong with those ingredients! X
What a beautiful salad! And beautiful photos, too… This just made me SO hungry!