I made this salad for a family lunch and it went down a storm. It used Ina Garten’s roast tomato Caprese salad for inspiration, although I replaced some of the ingredients to give my own spin. For example I’m not a fan of vinegar (any vinegar really) so I used less of it, and used fresh oregano instead of basil but you could use basil or even parsley.
It takes some time to prepare and roast the tomatoes which may sound a little unusual but the flavours are just incredible and very much worth it. It does take a long time but the low temperature of the oven prevents the tomatoes from burning. If you want to keep it dairy free and vegan then replace the soft goat’s cheese for tofu and the flavour of the roast tomato will carry it perfectly well. Alternatively you can simply just have the tomatoes by themselves, they are delicious enough!
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Pin recipe Ingredients
- 12 ripe plum tomatoes
- 400g soft goat cheese
- 1 tbsp balsamic vinegar
- 60ml extra virgin olive oil
- 6 cloves of garlic
- 2 tsp sugar
- 1 tbsp coarse sea salt
- fresh parsley or oregano to garnish
- 12 ripe plum tomatoes
- 14 oz soft goat cheese
- 1 tbsp balsamic vinegar
- ¼ cup extra virgin olive oil
- 6 cloves of garlic
- 2 tsp sugar
- 1 tbsp coarse sea salt
- fresh parsley or oregano to garnish
Instructions
- Preheat the oven to 150C (300F) fan. The low temperature will allow the tomatoes to roast without them losing their texture. Cut the plum tomatoes in half length-wise, and scoop out the pips with a spoon as this is mostly water.
- Peel the garlic and finely dice.
- Place the tomatoes on a baking tray with the outside of the tomato facing down and inside facing up. Put some of the garlic in each tomato shell and sprinkle the balsamic vinegar on the tomato shells.
- Sprinkle salt, olive oil and sugar. The sugar will help caramelise the tomatoes and accentuate their flavour. Place in the preheated oven and roast for 2 hours.
- Allow to cool and when ready to assemble cut the cheese into slices
- Layer the tomato shells with the cheese, drizzle with some more olive oil, sprinkle with the chopped parsley or oregano, and serve.
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