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)


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.





3 thoughts on “Roasted tomato and shallot salad

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.