Meditteranean Baked Tomato Salad

Nothing beats a beautiful, plump, sun-kissed, bright red Rosa Tomato. Using fresh, high-quality tomatoes ensures the best flavour, which is key to making this recipe a success. In our house, they're a staple, and this recipe is a winner for its versatility and simplicity.   Use a variety of fresh tomatoes.

Pre-heat the oven to 220°C.

On a lined (line with baking paper or tin foil) baking sheet spread out a large punnet of yellow, red and green Rosa Tomatoes, whole garlic cut into ¼'s peeled, add 2 handfuls black olives de-pipped,  3 wheels of Feta cheese broken into large chunks,   sprinkle with 15ml brown sugar and drizzle Olive Oil (lavishly) on top, bake until tomatoes and garlic is nicely roasted.    Remove from the oven.   Add a large handful of torn basil leaves, dress with reduced balsamic vinegar and a squirt of olive oil for shine and to re-fresh, season with freshly ground black pepper.

Serve at room temperature on a gorgeous platter with bruschetta, French bread, or as part of a mezze platter. It's perfect as a snack with wine, a light lunch, or a side dish for Mediterranean meals.

Add Red Bell Peppers, cut into large chunks for variation. Portabella Mushrooms or aubergine can also be used.  But do not have more than a 2cm layer of vegetables in the baking pan.   Ensure the oven is well-heated so the vegetables don't draw water, helping you achieve the best texture and flavour.  This salad is simple; it's all about the tomatoes.

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Charred bell peppers are so easy to make, delicious, and well worth the effort. Place the peppers over an open flame or in a very hot oven. Char the skins, turning regularly to ensure the whole vegetable is cooked. Once well blackened, remove from the heat, and pop into a zip-lock bag. Leave to sweat for a few minutes. Remove from the bag. Rub the skin between your fingers to remove the char. Cut into desired chunks, strips, or blocks.

Bon appétit