Roasted Tomato Salad

OK, this will be the last one for today...

 

I pine for a decent tomato in North America -- invariably, they look great, are huge, but are a watery mess of tastelessness. If you want a proper tomato you either have to grow it yourself of buy it at a Farmers Market. This recipe will transform the dreariest store bought tom into something very special. I don't recommend you use home-grown tomatoes for this one as it'll be a bit of a waste. Also a great way to use up some of the basil that is out of control at this time of year.

 

Name: Roasted Tomato Salad

 

Book: Delia Smith, Delia Smith's Summer Collection: 140 Recipes for Summer (BBC Books, London, 1993)

 

Dates Cooked: 16th and 24th December, 2001, 22nd June, 2004, 18th July, 2012,

Comments:
"Sounds like this might be slightly boring, but au contraire....this is nothing other than exceptional.The toms transferred into the richest, sweetest most delicious little parcels. Made for our tenth anniversary at Pearson College. Outstanding".

"Made again with very dodgy tomatoes for Stephen and Deb at Pearson College. Worked out gloriously (despite the toms) and went very quickly. Make sure there's plenty of good bread around".

"And again for Marsha, Dick and Ryan".

"For Jo-Jo's 43rd birthday with Edith, Pauline, Thomas and Emily".

Ingredients: 12 large tomatoes 2 large or 4 small cloves garlic, finely chopped 2 tablespoons extra virgin olive oil 12 large fresh basil leaves salt and freshly milled black pepper   2 tablespoons extra virgin olive oil   2 tablespoons balsamic vinegar Fresh basil leaves 24 black olives   Pre-heat the oven to gas mark 6, 400°F (200°C).   Skin the tomatoes first of all by pouring boiling water over them and leaving for 1 minute, then drain and, as soon as they are cool enough to handle, slip off the skins. (Protect your hands with a cloth if necessary.) Now cut each tomato in half, around the middle rather than vertically, and place the halves in the roasting tin (cut side uppermost) and season with salt and freshly milled pepper.   After that, sprinkle on the chopped garlic, distributing it evenly between the tomatoes. Follow this with a few droplets of olive oil on each one, and then top each one with half a basil leaf, turning each piece of leaf over to get a coating of oil.   Now place the roasting tin in the top half of the oven and roast the tomatoes for 50-60 minutes or until the edges are slightly blackened. Then remove the tin from the oven and allow the tomatoes to cool. All this can be done several hours ahead.   To serve the tomatoes, transfer them to individual serving plates, then whisk the oil and balsamic vinegar together and drizzle this over the tomatoes. Finally top each one with an olive and garnish with basil leaves. Lots of crusty bread is an essential accompaniment to this.

Serves 4-6 as a starter.