Slow-roasted tomatoes & rocket
- Preparation and cooking time
- Total time
- Easy
- Serves 20 with other dishes
Skip to ingredients
Ingredients
- 20 medium tomatoes, halved
- olive oil
- salt & pepper
- a few sprigs oregano, leaves stripped
- 100g bag rocket
- balsamic vinegar
- 2 tbsp toasted pine nut
Method
- STEP 1
Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
- STEP 2
When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.