ROASTED TOMATO SALAD WITH SHERRY VINAIGRETTE
2 punnets of cherry tomatoes (mixed colours)
6 large tomatoes
2 rainbow beets
¼ cup chopped herbs (parsley and basil) reserve some unchopped for garnish
1 small red onion (optional)
1 clove garlic
1 tbsp honey
1 tbsp Dijon mustard
¼ cup sherry vinegar
¾ cup olive oil
1 clove garlic crushed
Heat oven to 200˚C.
Cut large tomatoes in half and place in a bowl, then add salt and pepper, ¼ cup of olive oil and 1 clove of garlic crushed, mix together well.
Now place tomatoes flat side up on a backing tray (lined with baking paper optional) and pour over the remaining oil in the bowl, place the tray in the oven and cook for 30 mins.
In a serving bowl place 2 punnets of cherry tomatoes cut in half and thinly slice the rainbow beets with a vegetable peeler, add chopped herbs and red onion and garlic.
Place all vinaigrette ingredients in jar and shake to combine, add salt and pepper to taste.
Add the hot roasted tomatoes to the cherry tomatoes and pour ¼ cup of vinaigrette over the salad and garnish with herbs. Serves 4-6.