Roasted Tomatoes with Cherry Vinaigrette & Thyme
Harris Farm Markets – Roasted Tomatoes with Cherry Vinaigrette & Thyme
A simple side dish to swoon over your New Years celebrations!
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4-6
Ingredients
4 roma tomatoes, core removed and cut in half
3cm ginger, piece
2 tablespoon (40ml) balsamic vinegar
3 tablespoons (60ml) extra virgin olive oil
For the Cherry Vinaigrette:
2 tablespoons black cherry jam. See notes
2 tablespoons Honeycup mustard. you can
purchase this from Harris Farm Markets. See
notes.
2 tablespoons (40ml) extra virgin olive oil
2 tablespoons (20ml) raspberry vinegar
1 teaspoon sea salt
cracked pepper to taste
Garnish:
Thyme leaves, micro/edible flowers/ lemon balm
to garnish
Method
- Preheat the oven to 200ºC (180ºC fan).
- Line a baking tray with parchment paper. Lay tomatoes cut side up. Evenly grate ginger over
the tomatoes with a microplane. Evenly drizzle over olive oil and balsamic vinegar with salt and
pepper. - Place in the oven for 25 minutes. Let cool for 5 minutes and transfer to a serving platter.
- In a jar with a lid add all the vinaigrette ingredients. Secure lid and give it a good shake
to combine ingredients. - Using a teaspoon, evenly dollop ricotta onto the baked tomatoes. Drizzle vinaigrette over the
top. Garnish with thyme, micro herbs or lemon balm.
Notes:
*You can replace black cherry jam with fig jam, sour cherry jam or raspberry (seedless) jam.
*You will find Honeycup mustard condiment, 227g jar at Harris Farm markets
