Roasted tomato salad

Recipes~Plus

Cooking time: Less than 60 minutes

Cuisine: Italian

Healthy options: Healthy

Serves: 6

Type: Salad

Tools

Kitchen friendly view

Ingredients

8 roma tomatoes, cut lengthwise into 2 or 3 slices
8 cloves garlic, peeled
2 tablespoons extra virgin olive oil
200g mesclun salad leaves
100g baby spinach leaves
1 yellow capsicum, cut into thin strips
1⁄4 cup balsamic vinegar
1⁄4 cup passata Italian cooking sauce
Few drops tabasco, to taste

Preparation method

1. Preheat oven to 180°C/160°C fanforced. Place tomatoes in a baking dish with garlic. Sprinkle with black pepper, salt and a pinch sugar. Drizzle with oil. Bake for 20-30 minutes until cooked to your liking. Cool to room temperature.

2. Arrange salad leaves and capsicum on a serving platter. Spoon tomatoes and garlic over leaves. Whisk remaining ingredients into juices left in baking dish; adjust seasonings. Drizzle mixture over salad.

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