zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Slow-roast tomato salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Slow-roast tomato salad

    • Preparation time: 10 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 8

    Ingredients

    3 x 300g packs Red Choice tomatoes, halved
    3 cloves garlic, peeled and crushed
    5 tbsp extra virgin olive oil
    6 sprigs thyme
    75g fresh breadcrumbs
    75g pine nuts
    2 tbsp finely chopped flat-leaf parsley
    2 tbsp finely chopped chives
    100g feta

    Method

    1. Preheat the oven to 120°C, gas mark 2. Lay the tomatoes cut-side up on a roasting tray. Mix the garlic with 3 tbsp of the oil, brush over the tomatoes and season. Roughly tear the thyme over the top then transfer to the oven for 2 hours until very soft and slightly wrinkled.

    2. Heat the remaining 2 tbsp olive oil in a large, non-stick frying pan and add the breadcrumbs. Cook for 1-2 minutes until golden then add the pine nuts. Cook for a further 1-2 minutes then remove from the heat and stir through the herbs.

    3. Spread two-thirds of the breadcrumb mixture over a serving plate and top with the tomatoes. Sprinkle over the remaining mixture then crumble over the feta.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary