Triple tested: Juicy balsamic tomatoes is a great dish for August when British tomatoes are at their best. Brought to you by Essentials magazine
- 500g medium vine tomatoes (on the vine to roast)
- 1⁄2 red onion, finely sliced
- 3 sprigs thyme
- 1tbsp balsamic vinegar
- 3tbsp olive oil
- 330g jar pitted Kalamata olives, drained and halved
- 2tbsp capers in brine, drained and well rinsed
Heat the oven to Mark 6/200°C. Arrange the vine tomatoes in a large roasting tin. Scatter over the sliced onion and thyme, drizzle over the balsamic vinegar and oliveoil and season well with salt and black pepper. Roast for 15-20 mins.
Remove from the oven and transfer to a serving dish with all the juices, then sprinkle over the olives and capers.
Top tip for making Roasted balsamic tomato and olive salad
These tomatoes are really tasty cold - add to cooked Puy lentils with crumbled goats’ cheese for a light lunch.