Wednesday, 18 June 2014

Two Tomato Salads


I was going to tell you all about two fabulous tomato salads I made last week (hence the title!) but have just realised that I posted about one of them last week...........

Durrr!

..........I'm only human!

.....................and busy!

..........................and very forgetful!

So ignore the title and I'll tell you about ONE roast tomato salad I made last week........




Well, last week I made a tomato salad  (did I already mention that?) It was really, really tasty so I thought I'd share the recipe with you.

To serve two you will need

300g tomatoes either cherry or plum - halved
1 plump clove garlic - crushed
50g bread crumbs (not to small)
50g pine nuts
1 tablespoon freshly chopped parsley
1 tablespoon chopped chives
a few sprigs of fresh thyme
olive oil
50g feta crumbled

pre heat your oven to 120C / gas 2



Pop your tomatoes, a good splurge of olive oil, crushed garlic & thyme into a baking dish. I like to get my hands in a gently cover the tomatoes with the oil & herbs.


Now spread them out, making sure they are all cut side up, and pop in the oven, leaving them be, for about 2 hours
... yes that's right... 2 hours .....until they are soft & slightly wrinkled.

Whilst the tomatoes are cooking make the crumble topping

First chop your herbs


Next heat about a tablespoon of oil in a non-stick pan add your breadcrumbs and cook for a couple of minutes until they start to golden. Add your pine nuts and continue to cook for about a minute or two.

Remove from the heat and stir in your chopped herbs.

....no pictures of this I was chatting and forgot to take any!

Spread about two thirds of your breadcrumb mixture over a serving plate and then arrange your tomatoes on top. Sprinkle over your remaining breadcrumbs and lastly add the feta and serve.



Here's the link to my other splendiferously tasty tomato salad

 Tomato Salad

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Cooks Note:

If you add some lemon zest, grated parmesan and/or some crushed garlic it make a great topping for any oven baked gratin dish. I like to sprinkle it on a baked mushroom & cream recipe as well as baked leeks. The uses for this simple crumble-like topping are endless and it will keep in the fridge for up to a week.


Printable Recipe

 Tomato Salad