Roast Tomato Salad

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Serves: 6

Ingredients:

6 Plum tomatoes
2 teaspoons capers, rinsed and drained
6 basil leaves, torn
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, crushed
1/2 teaspoon honey

Method:

Cut the tomatoes lengthways into quarters. Place on a baking tray, skin-side down, and cook under a hot grill (broiler) for 4-5 minutes, or until golden. Cool to room temperature and place in a bowl.

Combine the capers, basil leaves, olive oil, balsamic vinegar, crushed garlic and honey in a bowl, season and pour over the tomatoes. Toss gently.

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