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.





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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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