A recipe from Nigel Slater’s ” The 30 Minute Cook”.
Ingredients
- 8 large ripe tomatoes not beefsteak tomatoes
- 2 tbsps olive oil
DRESSING
- 3 tbsps extra virgin olive oil
- 1 tbsps red wine vinegar
- 10 fresh basil leaves shredded
- 12 stoned black olives roughly chopped
Servings:
Instructions
- Heat the oven to 230 C, 210 Fan , Gas Mark 8. Slice the tomatoes in half across their circumference and place snugly in a roasting tin. Drizzle with the olive oil and grind over plenty of black pepper.
- Roast for 25 minutes until tender. Meanwhile beat together all the dressing ingredients.
- Serve the tomatoes on warm plates, spooning over any liquid from the roasting tin. Pour over the dressing and serve with crusty bread to mop up the delicious juices.
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