Back from Holidays? Time for a new fresh original recipe by Clay Douglass. Roast hot tomato salad.
Ingredients:8 large ripe tomatoes, 5 bay halved leaves, 4 stalks of thyme, 4 cloves of garlic in strips, 1/2 tablespoon coarse sea salt, 4 tablespoon Balsamic vinegar, 3 tablespoon extra virgin olive oil, 4 tablespoon Balsamic vinegar, 2 tablespoon cane sugar, freshly ground black pepper.
Instructions: preheat the oven to 200°C. Cut a cross halfway into the top of each tomato and place them in an oven dish. Stuff the tomatoes with bay leaves, thyme and garlic. Sprinkle balsamic vinegar and olive oil, sugar, coarse sea salt and some freshly ground black pepper onto the tomatoes. Place tomatoes the oven for 25 minutes. Remove the bay leaves and the thyme from the tomatoes, serve warm, with some mixed leaf greens.
Add 1 tablespoon of Balsamic vinegar and 2 tablespoon of olive oil to the juice in the oven dish, and you will have a fantastic dressing for your green salad.
Total time: 40 minutes.
You will like if: in need of a healthy recipe.
Clay Douglass‘ Score: 4/5