Roasted tomato salad

Roasted tomato salad

Total: 25 Min. | Active: 5 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 375 kcal
, Fat: 25 g
, Carbohydrate: 27 g
, Protein: 6 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomatoes

800 g tomatoes (e.g. beefsteak, cherry tomatoes)
2 tbsp olive oil
1 tsp sugar
½ tsp salt

Dressing

2 tbsp crema di Balsamico (balsamic cream)
1 tbsp olive oil
1 shallot, finely chopped
¼ tsp salt
a little pepper
25 g almonds, coarsely chopped
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How it's done

Tomatoes

Cut the large tomatoes into slices, perhaps cut the cherry tomatoes in half. Arrange the tomatoes on a baking tray lined with baking paper, drizzle with oil and sprinkle with sugar and salt.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly.

Dressing

Combine the balsamic with all the other ingredients up to and including the pepper, drizzle over the warm tomatoes, sprinkle with the almonds.

Good to know
Serve with: Ciabatta

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