Corn and tomato salad

This light and healthy side salad is a perfect addition to the barbecue table.

Preheat oven to 190°C. Place egg tomatoes, cut-side up, over a rack in a roasting pan. Drizzle with 1 tablespoon oil and saba, scatter with garlic, season and roast for 15 minutes. Reduce temperature to 150°C and roast for 30 minutes. Add grape tomatoes and roast for a further 15 minutes. Remove from oven and cool in pan.
Cook cobs on a pre-heated griddle pan or barbecue over medium heat, turning for 15 minutes until cooked. Cool, then cut kernels closely from cobs in large pieces. Combine corn, cooked tomatoes and ox-heart tomatoes on a platter. Whisk vinegar and remaining oil together, season and drizzle over salad.

Source

6 egg tomatoes, each cut into 6 wedges

60ml extra virgin olive oil

2 tsp saba , vincotto or balsamic vinegar

2 cloves garlic, thinly sliced

2 x 200g punnets grape tomatoes

4 corn cobs, husks and silks removed

3 ox-heart tomatoes, chopped

1 1/2 tbsp red wine vinegar

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