"These are a beginning or side dish, but they could also be eaten as a main course with some nice bread.
I've been making these for years, although mainly during the summer months. It's a Delia Smith recipe. I probably use more garlic.
Once you've prepared these a few times, you won't need to refer to the recipe; simply fill your roasting tray with tomatoes and seasonings.
The dressing is very easy to remember. This is a superb summer dish. Can be done in advance."
12large nice sweet tomatoes – 12leaves basil – 2cloves garlic, finely chopped – 2tablespoons olive oil – salt & freshly ground black pepper
The Greek approach to a decent tomato salad, whether it includes cucumbers and lettuce (this one does not), is to keep it simple.
2tablespoons olive oil – 2tablespoons balsamic vinegar more fresh basil leaf – black olives, both to personal taste
– Preheat the oven to 400 degrees F. – Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.