Roasted tomato and shallot salad

20140518-163954-59994140.jpgThis 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)

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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 Comments Add yours

  1. Looks amazing!!! Gorgeous colours!! 😊

    1. lucylox says:

      You can’t go wrong with those ingredients! X

  2. What a beautiful salad! And beautiful photos, too… This just made me SO hungry!

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