les
Sous Chef
This is one of my favourite suppers, just a few sliced tomatoes, dressed in olive oil and balsamic vinegar, and served with hot French crusty bread, simple but delicious.
Serves 4
Prep Time 5 mins
Cooking Time 20 mins
Ingredients
Serves 4
Prep Time 5 mins
Cooking Time 20 mins
Ingredients
- 8 Large tomatoes, sliced
- 3 Medium garlic cloves, finely chopped
- Handful of fresh chopped basil
- 4-5 Tbsp Extra virgin olive oil
- 1-2 Tbsp Balsamic vinegar
- Slice the tomatoes in half
- Lay in a medium size baking tin
- Sprinkle the chopped garlic over the tomatoes
- Mix the olive oil and the vinegar together in a container and shake vigorously (see Cooks tips 1.)
- Add the basil to the mixture, to infuse (see Cooks tips 2.)
- Pour over the tomatoes
- Bake in a pre heated oven 425°F/ 220°C/Gas mark 7 for 20 mins
- 1. It doesn’t really matter if you’re a bit over with the oil or vinegar, as long as it’s roughly one third vinegar to two thirds olive oil
- 2. If you infuse the basil in the oil and vinegar it will prevent it burning
- Medium size baking tin
- 8 Large tomatoes
- Garlic
- Fresh basil
- Extra virgin olive oil
- Balsamic vinegar