Katie Quinn1 Comment

Olive oil roasted tomatoes with Manchego + basil

Katie Quinn1 Comment
Olive oil roasted tomatoes with Manchego + basil
WKA_MANCHEGO-TOMATOS_P.jpg

INGREDIENTS /

6-8 large Truss tomatoes
Handful fresh basil leaves
Light olive oil
1 cup Manchego cheese, grated, plus extra for serving
Sea salt flakes + freshly ground black pepper

METHOD /

Pre-heat oven to 120˚C (248˚F)

Cut tomatoes in half width-ways and place 3-4 halves cut-side up into each tapas dish (you'll need 4 individual dishes or 1 large one).

Over each dish of tomatoes pour 1/3 cup olive oil and season tomato tops very well with crushed sea salt flakes and a decent amount of black pepper, place 3 or 4 large basil leaves around the tomatoes sinking them into the oil.

Roast tomatoes for 1 1/2 hours in the pre-heated oven until soft, remove and sprinkle tops with 1/4 cup grated Manchego per dish then return to the oven for 10 minutes.

Serve piping hot with extra grated Manchego, fresh basil leaves and crusty, grilled bread.