Warm Tomato Salad

[Guest guest]

Warm Tomato Salad

 

 

4 teaspoons olive oil

2 garlic cloves, crushed

200 g (7 oz) yellow grape tomatoes, halved

250 g (9 oz) red cherry tomatoes, halved

two 300 g (10 1/2 oz) vine-ripened tomatoes, sliced

2 tablespoons (8 tsp) white balsamic vinegar

1/2 cup fresh basil leaves

 

 

1. Place oil, garlic and tomatoes in a large, non-stick frying pan

over low heat. Cook, stirring occasionally, for 3 to 5 minutes or

until tomatoes are warm but still firm. Remove from heat.

 

2. Stir in vinegar. Spoon onto a plate. Sprinkle with basil. Season

with salt and pepper. Serve.

 

 

Serves 8.