Ingredients
250g cherry or grape tomatoes, halved
4 medium (approx. 350g) plum tomatoes, quartered
2 tbsp (40ml) extra virgin olive oil
½ tsp sea salt
½ tsp sugar
4 medium (approx. 500g) heirloom tomatoes, sliced, or 500g tomato medley, halved
½ small red onion, very thinly sliced
Handful herbs in season e.g. basil, tarragon, flatleaf parsley, chervil Dressing
2 tbsp (40ml) extra virgin olive oil
3 tsp (15ml) vincotto (or caramelised balsamic)
1–2 tsp (5–10 ml) fresh lemon juice, to taste
1 tsp Dijon mustard
1 small garlic clove, finely grated
Salt and freshly ground black pepper, to taste
Method
1. Pre-heat the oven to 100°C.
2. Place the cherry tomatoes cut-side up on a lined baking tray. Drizzle with 1 tablespoon oil, then sprinkle with ¼ teaspoon sea salt and ¼ teaspoon sugar.
Bake for 2 hours, until shrivelled and concentrated in flavour. Cool.
3. Place the plum tomatoes on a separate lined baking tray. Drizzle with remaining oil, sprinkle with remaining salt and sugar.
Bake for 2 hours, until wrinkled but still slightly juicy. Cool.
4. Meanwhile for the dressing: whisk together oil, vincotto, lemon juice, mustard and garlic in a small bowl until emulsified.
Season to taste with salt and freshly ground black pepper. Add red onion to marinate.
5. Arrange the heirloom tomatoes on a shallow serving bowl. Layer over the semi-dried and dried tomatoes. Drizzle generously with the dressing, spreading out the onion.
Tear the herbs and scatter over the salad. Let it stand 10 minutes to allow the flavours to meld.
BEST WINE TO MATCH WITH TOMATO SALAD
It's hard to go past a fresh and zippy Pinot Grigio for this go to salad. Alternatively, try a savoury and crisp Provencal-styled Rosé... why not?