Text entered

Herby Roast Tomatoes with Crispy Breadcrumbs and a Caper Dressing

Waitrose

15 April 2010

Full-flavoured English tomatoes with thyme and garlic breadcrumbs make a tasty vegetarian starter.•VegetarianPreparation time : 20 minutes Cooking time : 20 minutes Total time : 40 minutes Serves: 4Ingredients8 large English vine tomatoes, halved1 tsp caster sugar15g pack fresh thyme, leaves removed2 cloves garlic, crushed1 tbsp extra virgin olive oil50g Waitrose Cooks' Ingredients A Handful of Bread Crumbs½ x 20g pack fresh flat-leaf parsley, finely chopped55g bag organic roquetteFor the dressing4 tbsp extra virgin olive oil1 tbsp red wine vinegar1 tbsp capers, drained and rinsedMethod1.Preheat the oven to 180º°C, gas mark 4. Place the tomatoes on a baking tray cut-side up and sprinkle with the sugar. Scatter over the thyme leaves and half the garlic, drizzle with the tablespoon of olive oil and season. Roast for 15-20 minutes or until softened and juicy, then remove from the oven.2.Meanwhile, heat a dry non-stick frying pan and add the breadcrumbs. Cook over a gentle heat with the remaining garlic for 2-3 minutes, stirring occasionally, until the crumbs are golden. Remove from the heat and leave to cool. Stir in the parsley.3.Mix together the ingredients for the dressing. Season with a little freshly ground black pepper. Toss the rocket very lightly in some of the dressing and place a mound in the centres of 4 serving plates. Arrange 4 roast tomato halves on each plate.4.Spoon a little extra dressing around the tomatoes and then scatter the breadcrumb topping over. Serve immediately, or leave the tomatoes to cool then serve as a cold salad.Cook's tipsThe tomatoes can be cooked up to 24 hours ahead then kept covered in the fridge until needed. Serve at room temperature.Add a pinch of dried chillies to the salad dressing for extra flavour