Roasted tomato & Parmesan

Roasted tomato & Parmesan

Ingredients (serves 4):

  • 6 ripe tomatoes
  • 100g baby rocket leaves (or mixed salad leaves)
  • 50g shaved parmesan (or fine parmesan)
  • 1/3 cup shredded basil
  • 1-2 tablespoons balsamic vinegar, to serve

 

Method:

  1. Cut 6 ripe tomatoes into quarters. Place on a wire rack over a tray lined with baking paper. Cook in an oven preheated to 150°C for 1¼ – 1½ hours or until halved in size and shrivelled around the edges. Set aside to cool.
  2. Place 100g baby rocket leaves (or mixed salad leaves) in a serving bowl. Top with roasted tomatoes, 50g shaved parmesan and 1/3 cup shredded fresh basil.
  3. Drizzle salad with 1-2 tablespoons balsamic vinegar.
  4. Serve immediately.
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