Name: Mixed tomatoes with basil oil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 6 ripe egg tomatoes, cut into thin wedges; 250g cherry tomatoes; 200g yellow grape tomatoes; 5 garlic cloves, thinly sliced; Salt & freshly ground black pepper; 1 bunch fresh basil, leaves picked; 125ml (1/2 cup) extra virgin olive oil; 20.00 ml balsamic vinegar

Mixed tomatoes with basil oil

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Vibrant mixed tomato salad for a stunning presentation.

Ingredients:

6 ripe egg tomatoes, cut into thin wedges
250g cherry tomatoes
200g yellow grape tomatoes
5 garlic cloves, thinly sliced
Salt & freshly ground black pepper
1 bunch fresh basil, leaves picked
125ml (1/2 cup) extra virgin olive oil
20.00 ml balsamic vinegar

Instructions:

Preheat the oven to 220C and line a large baking tray with non-stick baking paper. Arrange the egg tomato, cut-side up, on the tray along with the cherry tomatoes and grape tomatoes. Sprinkle with garlic, salt, and pepper. Bake for 25 minutes until tomatoes soften slightly. Let cool before serving.
Prepare the basil by blanching it in boiling water, then refreshing it under cold water. Blend the basil with oil until smooth, strain through a sieve into a serving jug, and season with salt and pepper. (Blanching the basil before blending ensures vibrant green oil and prevents discoloration.)
Spread the roast tomato mixture elegantly on a large serving platter. Drizzle with balsamic vinegar and a touch of basil oil. Serve right away with the extra basil oil on the side.

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