Salad of slow-roasted tomatoes with mozzarella & basil

Servings:

Author: Sam Linsell

🧂 Ingredients

1 preheat the oven to 140C. Cut the tomatoes into bite sizes or halve cherry and
rosa tomatoes. If they are small, leave them whole. Scatter them on a large
baking tray and drizzle over a good glug of olive oil and a few splashes of red
wine vinegar. sprinkle the sugar, salt and pepper. Roast for 1 1/2 hours until
the tomatoes are starting to burst but still hold their shape.
2 Allow the tomatoes to cool slightly. Arrange the rocket on a large serving plate
and spoon the tomatoes over this making sure to scrape off all the sauce. Tear
the mozzarella up slightly and place this on top. Scatter over the basil leaves
and serve.