Roasted Tomatoes with Basil Salad

Roasted tomato and basil salad is quick and easy to prepare and perfect for a light informal luncheon especially when served with warm crusty baguette for mopping up the delicious juices that ensue! It offers many health benefits, ranging from a tonic to calm our nervous system to protection against free radical damage. An added bonus, especially during pregnancy, is the iodine provided by the unrefined sea salt crystals.

6 medium sized tomatoes

12 fresh basil leaves

2 cloves garlic

12 black olives

Olive oil

Unrefined sea salt crystals

Freshly ground black pepper

Alioli Oil

2 cloves garlic – chopped

1 teaspoon sea salt crystals

1 cup extra virgin olive oil

1) Place the garlic, sea salt and oil in a blender and blend on high speed until the garlic is crushed; pour the alioli oil into a jug.

Preheat oven to 200 degrees

1)    Halve the tomatoes and arrange in a round ceramic dish cut side up; season with sea salt and pepper and grate the garlic directly over the tomatoes; sprinkle a few basil leaves onto each tomato and drizzle with olive oil.

2)    Bake the tomatoes for 1 hour or until the edges are slightly blackened; transfer the dish to a wire rack and add the olives; drizzle over the alioli oil and serve with warm crusty baguette to mop up the delicious juices that form.