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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!