Fresh and Roasted Tomato Salad
Here’s a salad that brings out the sweetness of cherry tomatoes by roasting them. They make a great contrast with the fresh tomatoes. The dressing is made from some of the roasted tomatoes along with garlic and the cooking juices. This is a great salad to use with a mix of coloured tomatoes from Curious Croppers.
Preheat the oven to 180°C.
Put the cherry tomatoes and garlic in a roasting dish so they fit snugly in a single layer. Drizzle with the olive oil and season with sea salt. Roast for 35-40 minutes, until soft. Peel the garlic and put into a blender with ¼ of the cherry tomatoes, the roasting liquid, and the vinegar.
Adjust the seasoning to taste. Combine the ricotta with lemon, herbs and the cream to loosen slightly. Smear over the base of a platter and scatter over a few slices of black garlic.
Slice the tomatoes, place a few on the platter, sprinkle some the cooked tomatoes and repeat. Drizzle with the tomato dressing and the remaining black garlic.
2 punnets cherry tomatoes
4 Tbsp extra virgin olive oil
4 cloves garlic, unpeeled
1 Tbsp red wine vinegar
250g tub of ricotta
1 lemon, grated zest
2 Tbsp chopped herbs such as basil, parsley or chives
2 Tbsp cream
4 cloves small black garlic (or 1 large elephant garlic), finely chopped
4-5 large tomatoes