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.
From the book
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.
|2–3 tbsp||olive oil, plus extra to serve|
|6-8||large tomatoes, halved|
|2||garlic cloves, finely slithered|
|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|
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.