This is the occasion to bring out your best bottle of balsamic vinegar. With only a few ingredients, each needs to be of good quality to make this recipe shine.
INGREDIENTS
12 medium vine tomatoes, stem on
olive oil
To assemble
2 tablespoons pine nuts, roasted and roughly chopped
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground pepper
METHOD
Put the tomatoes on a baking tray and drizzle with a little olive oil.
Roast for 8-10 minutes until the skins have started to split. Leave to cool in the baking dish. Carefully peel off the skin, leaving the stem intact then using a fish slice, gently transfer the tomatoes to
a serving platter.
Drizzle each tomato with a little olive oil and balsamic vinegar then a pinch of sea salt, freshly ground pepper and the chopped pine nuts. Makes 12 roasted tomatoes
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!