Hot Tomato Salad

Hot Tomato Salad Recipe Type: Vegan Author: By kind permission of Denise Phillips, Jewish chef and food writer Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 6 During the months when tomatoes are in abundance this is the ideal starter to make… choose firm tomatoes that are bright red – if they are slightly green leave them on the window sill to ripen before using them. Cherry tomatoes that are on the vine are the sweetest tomatoes with the best flavours you can buy. Sometimes you can even buy yellow ones, which give the recipe that little extra colour! The essence of this simple dish is ingredients at their finest – so buy the best you can find. Ingredients 900 g cherry tomatoes, red and yellow (on the vine) if possible! 3 tablespoons capers pinch of sugar 3 tablespoons extra virgin olive oil 3 cloves garlic – peeled and very finely chopped large bunch of basil – roughly chopped salt and freshly ground black pepper 12 slices of ciabatta bread Instructions Pre-heat the oven to 200ºC/400ºF/ gas mark 6. Cut the tomatoes in half. Place the tomatoes on an oven tray. Drizzle over the olive oil, capers, pinch of sugar, garlic, salt and freshly ground black pepper. Roast the tomatoes for 10 minutes or until just soft. At the same time place the ciabatta bread in the oven. Spoon the cooked tomatoes and capers over the toasted bread. To serve the stylish way: Sprinkle over the chopped basil, dust with some black pepper and serve immediately. 2.2.1 For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website . All classes can be tailored for vegetarians. Denise’s Kitchen Tel : 01923 836 456 Email : denise@jewishcookery.com Web : www.jewishcookery.com