Serve this vibrant tomato salad on the side to brighten up any main meal.
- Preheat oven to 200C/180C fan-forced. Place garlic cloves on a 20cm piece of foil. Drizzle with 1 teaspoon oil. Twist top to enclose. Roast for 15 to 20 minutes or until tender. Stand for 5 minutes or until cool enough to handle.
- Squeeze garlic from skins. Discard skins. Place garlic in a small bowl. Mash with a fork until smooth. Add balsamic vinegar and remaining oil. Stir to combine. Season with salt and pepper.
- Quarter large tomatoes and halve medium and small ones. Place tomatoes in a glass or ceramic bowl. Add dressing. Set aside at room temperature for 30 minutes to allow flavours to develop.
- Transfer tomato mixture to a platter. Sprinkle with basil leaves and pine nuts. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set