Slow-Roasted Tomatoes with Rocket and Green Beans

Make the most of tomatoes while they are at their best with this easy salad recipe. Perfect as part of a picnic spread or any other summery feast.

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A perfect addition to a summer spread, this also goes really well with the Savoury Cheesecake (on page 79 of Table Manners) or the Onion Quiche (page 35). Rather than drizzling the balsamic, I also like to use balsamic spray: two sprays per tomato.

Serves 6–8


2–3 tbsp olive oil, plus extra to serve
6-8 large tomatoes, halved
2 garlic cloves, finely slithered
1 tbsp capers
1 tbsp balsamic vinegar, plus extra to serve
2 tbsp dried oregano or chopped fresh oregano leaves
1 tbsp dried mint or thyme or chopped fresh leaves
salt and pepper
To serve:
50g pine nuts
200g green beans
100g rocket


Preheat the oven to 140°C/120°C fan/gas 1.

Grease a baking sheet with ½ tablespoon of the olive oil. Arrange the tomatoes on the sheet and place a few slithers of garlic on each tomato along with 4 or 5 capers. Drizzle over the balsamic (or use a spray), then sprinkle with the herbs and the remaining olive oil. Season with salt and pepper and roast in the oven for 2½ hours.

Meanwhile, place the pine nuts in a dry frying pan and gently toast, shaking the pan occasionally, until lightly browned. Set aside.

Blanch the green beans in a pan of boiling salted water until al dente – 90 seconds should do the trick – and then plunge them into cold water. Drain and set aside.

Once the tomatoes are done, leave them to cool to room temperature. Arrange the rocket and green beans on a serving plate, add the tomatoes and scatter over the pine nuts. Drizzle over some good-quality olive oil and a little more balsamic.

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