OMG. If ever we were going to repeat a dish, this would be it.
Total perfection, yum yum, scrummy yum yum.
Here is the recipe and a hearty cheers to Donna Hay!
Roasted tomato, garlic and bread salad
serves 4 - apparently
500g Roma tomatoes halved
250g sourdough, broken into 1 inch pieces
12 cloves garlic, skin on
2 tablespoons whit balsamic vinegar
1/4 cup olice oil
1 tablespoon white balsamic vinegar extra
2 tablespoons water
4 cups rocket
12 slices proscuitto
preheat oven to 160. Place tomatoes, bread, garlic oil and vinegar in a bowl and toss to combine. Place on a baking tray lined with baking paper, and roast 40 minutes or until crisp and golden. Morry actually put the tomatoes in for an hour and half and only did the other things for 40 minutes. But either way would be delicous.
Remove garlic from tray and squeeze from skins, add oil, vinegar and water and mix to combine (with a bamix). Place tomatio and bread mixture in a bowl and toss with rocket. Divide between plates, spoon over dressing and top with proscuitto.
We had it with my least favourite variety of wine, sauvignon blanc and it was superb.
Lovely work Morry!
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