Spanish Roasted Tomato Salad

Serve as part of an outdoor buffet or side dish with barbecued chicken. This is also a perfect accompaniment to any tortilla dish.

12 large ripe vine tomatoes
3 tablespoons olive oil
2 tablespoons balsamic vinegar
A sprinkle of caster sugar

Method:

Halve the tomatoes and place in a single layer in a roasting tin.

Drizzle with the oil and vinegar and mix well.

Roast in a medium oven for around 45 minutes to an hour (adding the sugar after 20 minutes or so).

When they are ready, they will be soft and lightly caramelized.

Serve warm.

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