I love the combination of both roasted and fresh tomatoes in this salad. Quick and easy, it is the perfect salad for a summery evening!
1. Preheat oven to 200c.
2. Place half of the tomatoes and all of the onion in a deep baking dish with a dash of olive oil and caramelized balsamic vinegar, a sprinkle of salt and pepper and 4 or 5 chopped basil leaves and roast until soft.
3. Place the remaining tomatoes in a bowl with crushed garlic, a dash of regular balsamic and olive oil, some more chopped basil, season with salt and pepper.
4. Take the roasted tomatoes from the oven, and mix in the second batch of tomatoes in the baking dish, add the pasta.
5. Serve and garnish with basil, balsamic if needed and Parmesan!
Tips from the author
2 main meal sized serves.