Roasted tomato salad with basil and anchovies

Slow roasting tomatoes brings out a deep, rich flavour, and really is a delicious (and different) way of serving tomatoes. Basil (tomato’s popular partner) adds a very distinct flavour addition, and adds nutrition too. Also in the nutritional profile of this dish is a very welcome “burst” of omega-3 fats, courtesy of the anchovies. Serve this either as a main course or as an accompaniment to hummus or my butterbean pate, with additional raw vegetable crudités. If you dislike anchovies, simply leave them out.

Serves 2
10 plum tomatoes (about 600g)
Drizzle of olive oil
2 garlic cloves, peeled and sliced
Sea salt and freshly ground black pepper
I head of lollo rosso lettuce, washed and trimmed – preferably organic
100g anchovies, well drained
A large handful of fresh basil leaves
Balsamic vinegar for dressing

Heat the oven to a low temperature, i.e. Gas Mark 2, 150 degrees C, or 300 degrees F. Drizzle a little olive oil over the bottom of a flat roasting tin, followed with a sprinkle of sea salt, black pepper and the garlic slices. Spread the tomatoes evenly in the pan, cut-side up. Slow roast them in the oven for 30-45 minutes until soft, but still holding their shape. Leave to cool completely. Put the tomatoes in a large bowl. Tear the lettuce and basil leaves and add them to the bowl. Drizzle over some balsamic vinegar, a touch more sea salt or herb salt and toss well. If you are including anchovies or other fish, arrange over the salad and serve!

Nutrient breakdown per 1 serving
260 calories
15g fat
17g protein
14g CHO
5g fibre
222mg calcium