Herby roast tomatoes with caper dressing
Herby Roast Tomatoes with Crispy Breadcrumbs and a Caper Dressing
Vegetarian supper dish or suitable as a starter
8 large vine tomatoes, halved
1 tsp caster sugar
15g fresh thyme (after discarding stems)
2 cloves garlic, crushed
1 tbsp extra virgin olive oil
Approx 10g fresh flat-leaf parsley, finely chopped
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp capers, drained and rinsed
Preheat the oven to 180º°C/gas mark 4. Place the tomatoes on a baking tray cut-side up and sprinkle with the sugar. Scatter over the thyme leaves and half the garlic, drizzle with the tablespoon of olive oil and season. Roast for 15-20 minutes or until softened and juicy, then remove from the oven.
Meanwhile, heat a dry non-stick frying pan and add the breadcrumbs. Cook over a gentle heat with the remaining garlic for 2-3 minutes, stirring occasionally, until the crumbs are golden. Remove from the heat and leave to cool. Stir in the parsley.
Mix together the ingredients for the dressing. Season with a little freshly ground black pepper. Toss the rocquette very lightly in some of the dressing and place a mound in the centres of serving plates. Arrange roast tomato halves on each plate.
Spoon a little extra dressing around the tomatoes and then scatter the breadcrumb topping over. Serve immediately, or leave the tomatoes to cool then serve as a cold salad.