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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Table Manners: The Cookbook
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Introduction
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.
Ingredients
| 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 |
Method
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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