Roasted tomato tricolore salad
800 g, multicoloured
3 clove(s), finely sliced
1 tablespoons, extra virgin
½ clove(s), crushed
2 teaspoons, infused with basil
Red Wine Vinegar
1 tablespoons, toasted
- Preheat the oven to 160C, 140C fan, gas mark 3. Halve the tomatoes and put them onto a large lipped baking tray with garlic cloves. Drizzle with balsamic and olive oil, season and roast in the oven for 1 hour.
- Meanwhile, mix the garlic with the basil-infused extra virgin olive oil and red wine vinegar, then season well.
- Once roasted, arrange the tomatoes on a serving plate with sliced mozzarella then drizzle over the dressing.
- Season to taste and scatter over toasted pine nuts and a small handful each of fresh oregano and basil leaves.