Salad of roast tomatoes and spring onions
Paul Merrony
Salad of roast tomatoes and spring onions
Serves 4Ingredients
10 smallish ripe tomatoes
150ml olive oil
salt and freshly ground pepper
1 small bunch of thyme
2 cloves of garlic
sugar (as needed)
10 medium spring onions
20g unsalted butter
1/2 bunch of continental parsley
200 ml Merrony's French dressing ( vinaigrette)
Method
Score the tomatoes and blanch.
Remove the skin and cut the tomatoes in half crosswise.
Gently squeeze each half to remove the seeds.
Sprinkle the bottom of a roasting tray (just large enough to fit the halves) with half the olive oil and season to taste with salt, pepper and a little sugar (the sugar will remove the slight bitterness cooked tomatoes often have).
Place the tomatoes skin side down in the tray and season again with salt, pepper and sugar and the remaining olive oil.
Finely chop the garlic and sprinkle over the tomatoes.
Lay the thyme over the tomatoes.
Place the tomatoes skin side up, using a fish slice, on a fresh tray and place into a moderate oven (140 degrees) for 20-30 minutes.
The cooking time depends on the ripeness of the tomatoes. They should stew in the oven not sizzle. If sizzling , turn the oven down. The tomatoes are cooked when the centres are soft to touch.
While the tomatoes are cooking, peel the spring onions, leaving about 1cm of green above the bulb.
Place in a saucepan with the butter. Season with salt and pepper, cover with water and simmer until done (about 8 minutes).
Drain the onions, allow to cool, and slice in half through the root.
Place the onions cut side down in a lightly oiled pan and brown on the heat. Remove and put aside.
Divide the tomatoes between four plates and place a spring onion half on top of each tomato half.
Season the dish with vinaigrette and freshly ground black pepper.
Sprinkle with chopped parsley and serve.