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Nutrition Facts
Serving Size 1 (598g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 229
Calories from Fat 133		(58%)
Amount Per Serving		%DV
	Total Fat 14.8g	22%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 29mg		1%
Potassium 1473mg		42%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 8.1g	32%
	Sugars 14.5g
Protein 5.8g		11%
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Roasted Tomato Salad

Recipe #63172 | 1½ hours | 20 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: Pets'R'us
May 27, 2003

A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance.

SERVES 4 -6 (change servings and units)

Ingredients

12 large nice sweet tomatoes
12 leaves basil
2 cloves garlic, finely chopped
2 tablespoons olive oil
salt & freshly ground black pepper

For the Dressing

2 tablespoons olive oil
2 tablespoons balsamic vinegar

For the Garnish

more fresh basil leaf
black olives, both to personal taste

Directions

1
Preheat the oven to 400 degrees F.
2
Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
3
Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
4
Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
5
Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
6
Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
7
To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
8
Have some nice crusty bread on the side.
9
Scatter over more basil and the black olives.

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Featured Reviews for This Recipe

From: GinnyP

On Jul 26, 2009

I've made these a lot this summer. It's become one of my favorite ways to enjoy tomatoes. I use vine ripened tomatoes (medium sized) and although I do the criss-cross on the bottoms, I then simply slice them in half and put them cut sides up in the oiled roasting tin. I've never peeled them and they always get gobbled up. Yum!

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From: Abby Girl

On Jul 4, 2009

DEVINE!!!! I don't give out too many 5 stars for veggies, because...well, they are veggies!!! These were incredible!!!. I added probably a little under 1 T of the balsamic vinegar and olive oil to the pan juices, then drizzled that over the tomatoes. They were going to be an appitizer, but I decided to serve them with the main meal. They rocked! WOW!!! Excellent, excellent, excellent!!!

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From: Jan Doty

On Jul 14, 2003

This has always been a family favorite. I don't peel the tomatoes however, and I use yellow, orange, red and grape tomatoes when making.....balsamic is good with it as well.

7 people found this review helpful

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From: LisaGay

On Jul 19, 2003

These are BEYOND five star! The recipe sounded so simple, I wasn't expecting to be so very impressed by this. I had about a dozen home-grown tomatoes that were going to go bad if I didn't do something with them, so chose this recipe for it's ease in preparation. It's SO GOOD! Don't be alarmed if the juices in the pan get really black. The bits of black that cling to the tomatoes seem to melt into the dressing giving it a wonderful flavor. You must try this! I'm fixing another batch, tomorrow. The tomatoes cook down quite a bit so you may want to roast even more than twelve! Thanks a bundle, PetsRus. Super recipe!