St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Roasted Tomato Salad 

12 large tomatoes 
12 large fresh basil leaves 
2 large or 4 small cloves garlic,finely chopped 
2 tablespoons extra virgin olive oil 
salt and freshly milled black 
pepper 

FOR THE DRESSING: 
2 tablespoons extra virgin olive oil 
2 tablespoons balsanuc vinegar 

TO GARNISH: 
12 large fresh basil leaves 
24 black olives 

You will also need a shallow roasting-tin approx. 16 X 12 inches (40 X 30 cm), oiled. 

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 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, 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 minutes - 1 hour 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, 
place half a basil leaf on top of each tomato half, 
then whisk the oil and balsamic vinegar together and drizzle this over the tomatoes. 

Finally top each one with an olive. Lots of crusty bread is an essential accompaniment to this. 

Love 
SallyM 

From: "sally.mullock" 
Subject: Summer Recipes! 
Date: Wed, 26 Jun 2002