Provençal omelette cake
Vegetarian mains don't get better than this. Perfect for garden parties, packed lunches, or a mid week meal. This versatile dish will please all palates
Slow-roasted tomatoes & rocket
- Preparation and cooking time
- Total time
- Easy
- Serves 20 with other dishes
Skip to ingredients
- 20 medium tomatoeshalved
- olive oil
- salt& pepper
- a few sprigs oreganoleaves stripped
- 100g bag rocket
- balsamic vinegar
- 2 tbsp toasted pine nut
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
Method
step 1
Heat oven to 140C/fan 120C/gas 1. Halve the tomatoes and put on baking sheets, cut sides up. Brush each lightly with a little olive oil and sprinkle with salt and pepper. Sprinkle the oregano over the tomatoes. Cook for 2-3 hrs until semi-dried. Leave to cool, then pack into a plastic container and chill for up to 24 hrs.
step 2
When ready to serve, scatter the rocket over a platter and arrange the tomatoes on top. Drizzle with a little olive oil and balsamic vinegar, then scatter over the pine nuts.
