August 30, 2013

From by Delia Smith

Serves 4-6 as a starter


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

For the dressing:

2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar

To garnish:

fresh basil leaves
24 black olives

Pre-heat the oven to 200C


1.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.
2.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.
3.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.
4.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.

La Femme
Listed as part of my guide to BBQ Wines

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