This dish is yet again another fabulous crossover dish, which can either be served hot or cold. There really is something special about roasting tomatoes in balsamic vinegar and ending up with a delicious gooey mixture once it has cooked down. I like to save the vinegar and then pour it over a green salad as a dressing either served with this dish, or kept for later use.
Pour over the balsamic vinegar, crushed garlic and sprinkle of salt and gently stir to ensure they are well covered.
Roast at 180ºC until soft and tender
Add the asparagus and either roast without the parmesan if you want to serve it cold, or with if serving hot
Once roasted, give everything a good stir and serve, either with all the balsamic juices or drain it off into a jug and serve as a dressing with a big fresh green salad.
- 450g punnet of baby tomatoes
- 200g (normally 2 bunches) of asparagus
- 1 large or 2 small cloves of garlic
- 1/2 tsp himalayan salt
- 1/2 cup of parmesan or feta (omit for dairy free)
- Preheat the oven to 180ºC
- Slice the tomatoes in half and place them in an oven proof bowl.
- Pour the balsamic vinegar over.
- Crush the garlic and sprinkle over the tomatoes.
- Add the salt and give everything a good stir.
- Roast in the oven for about 20-30min (depends on preference).
- Cut the woody ends off the asparagus
- Remove the tomatoes from the oven and add the asparagus (and cheese if serving hot)
- Place back into the oven for 5 min
- If serving cold, once cooled add the cheese
- Add some chopped chilli, coriander and basil or mint leaves for extra flavour.