Slow-roasted tomato salad recipe

02 June 2015

Greek Cypriot chef Tonia Buxton shares her recipe for a Mediterranean salad of slow-roasted tomatoes, fresh herbs and pine nuts.

Cooking time

2 hours 15 minutes

Serves

4



Ingredients

  • 450g tomatoes on the vine, halved
  • 3 garlic cloves, crushed
  • 3 tbsp extra-virgin olive oil
  • 4 sprigs fresh thyme
  • 40g fresh breadcrumbs
  • 50g pine nuts
  • 1 tbsp freshly chopped flat leaf parsley
  • 1 tbsp freshly snipped chives
  • 50g feta
  • Sea salt and freshly ground black pepper, to season

Method

This is a wonderful way to use a glut of tomatoes (of which there’s a surplus in Greece over the summer!) It is delicious as part of a meze or just good on its own with wholemeal village bread.

Preheat the oven to 120˚C/fan 100˚C/gas 2. Arrange the tomatoes cut side up on a roasting tray. Mix the garlic with the 2 tbsp olive oil, brush over the tomatoes then season with a little salt and pepper.

Thread the thyme leaves off their stalks over the tomatoes. Now cook for 1½–2 hours or until very soft, slightly wrinkled.

Heat the remaining tablespoon of olive oil in a large non-stick frying pan and fry the breadcrumbs for 1–2 minutes or until golden then add the pine nuts and continue to cook for a further minute to toast the nuts and crisp the crumbs. Remove from the heat.

Stir through the herbs. Spread two-thirds of the crumb mix over the base of a serving dish or individual plates, top with the tomatoes and sprinkle the remaining crumb mix over the top, then finish with crumbled feta.

TIP

Prepare the tomatoes well ahead and store in a lidded container, then bring to temperature and gently warm through before progressing at stage 3.

Tonia Buxton's Eat Greek for a Week is out June 4 (Blink Publishing)

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