Roast tomato & watercress salad
Divide an 85g bag watercress between
4 plates. Sprinkle over a small bunch
snipped chives, then top with 1 quantity
of roast tomatoes. Scatter over 50g
walnuts, broken into pieces and pour over
the tomato juices as a dressing. Serve with
crusty bread if you like.
Roast tomato soup
Tip 1 quantity of roast tomatoes into a
pan with 2 grated carrots. Then pour on
300ml vegetable stock and simmer for
5 mins. Add some seasoning and whizz
with a stick blender until smooth.
Serve with crusty bread.
Heat oven to 160C/140C fan/gas 3.
Put the tomatoes on a baking sheet
with the garlic and thyme, drizzle over
the balsamic vinegar and olive oil,
Add some seasoning and roast for 1
hr. Remove and set aside to cool.