Baked Tomato Salad

Category: Side dish

Preparation:

1. Wash tomatoes, pat dry, halve vertically and remove the stem part. With the hot air function, preheat the oven to 80°C.
   
   
2. Place the tomato halves on a baking tray cut side up and then dribble with olive oil and sprinkle with salt and pepper.
   
   
3. Peel the garlic and slice very thinly. Wash thyme, pat dry, and pluck the leaves off. Sprinkle both over the tomato halves. Put the baking tray on a rack in the middle of the oven and cook the tomatoes for 1.5 hours with the hot air function at 80°C.
   
   
4. In the meantime, place a coated pan on the hob and heat using a medium setting. Add the pine nuts and roast without adding fat until they are lightly browned. Then take out and set aside.
   
   
5. Heat some oil in the pan and brown the slices of baguette on both sides until golden brown. Then take out and allow to cool a little.
   
   
6. Wash the basil, pat dry and tear into small pieces.
   
   
7. Take the tomatoes from the oven, halve them and allow to cool slightly. Pour the resulting tomato juice into a bowl, add the balsamic vinegar, 4 tbsp. oil, salt and pepper and stir.
   
   
8. Arrange the tomato halves, bread, pine nuts and olives on 4 small plates. Distribute the tomato vinaigrette over them and sprinkle with the basil leaves. Finally, grate parmesan cheese over the salad.

Ingredients (for 4 servings):

750 g tomatoes

About 8 tbsp. olive oil

Salt

Freshly ground pepper

Clove of garlic

1 tbsp. thyme leaves

40 g pine nuts

8 slices of baguette

12 black olives

3 tbsp. balsamic vinegar

12 basil leaves

20 g parmesan, grated

Appliance: Oven

Function: Hot air

Temperature: 80°C

Nutritional information

Carbohydrates 250 g

Protein 63 g

Fat 153 g

Calories / bread units

Recipe 2704 kcal

Portion 676 kcal

Portion 5,2 BE