Jamie Magazine
By Jamie Oliver
30 mins
Not Too Tricky
serves 4
About the recipe
This is about celebrating tomatoes in all their different flavours, colours and sizes. Any leftover dressing can be kept in the fridge and used it as a base for pasta or pizza sauces.
Recipe From
Ingredients
1 fresh red chilli
½ a bunch of fresh basil
extra virgin olive oil
balsamic vinegar
600g mixed cherry tomatoes
250g halloumi cheese
1 large beefsteak tomato
TOMATO & ROAST GARLIC DRESSING
2 yellow tomatoes
2 orange tomatoes
4 cloves of garlic
Method
- Preheat the oven to 190ºC/375ºF/gas 5.
- For the dressing, place the tomatoes and garlic on a baking tray and roast for 15 minutes, or until soft.
- Deseed and finely slice the chilli and pick and tear up the basil, reserving a few baby leaves for garnish.
- Once roasted, pop the tomatoes in a blender and squeeze in the soft garlic flesh, then blitz until smooth.
- Add a few swigs of oil, a splash of balsamic and a pinch of sea salt and black pepper, blitz again and check the seasoning, then set aside.
- Roughly chop the cherry tomatoes, then place in a bowl and dress with oil, the chilli and torn basil.
- Slice up the halloumi, then hit it with some black pepper.
- Preheat a large non-stick pan over a medium heat, then add the halloumi in a single layer so most of the slices are touching – you want to create a doily effect with a few gaps.
- Cook for 4 to 5 minutes, or until golden and starting to melt together, then carefully flip over with a fish slice. If it breaks, don’t worry, it will all melt back together. Basically what you’re trying to create is a big halloumi plate.
- Once golden on both sides, slide it onto a serving board.
- Finely slice the beef tomato and lay the slices on top of the halloumi.
- Tip over the dressed tomatoes over and scatter with the reserved basil leaves.
- Take to the table with the tomato and roast garlic dressing to drizzle over before serving.
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