Baked Tomato Salad with Shallots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg tomato (s)
- 250 g shallot (s)
- 2 tablespoon olive oil
- 250 ml port wine, red
- 2 bay leaves
- 1 star anise
- salt
- pepper
- 2 teaspoons vanilla sugar
- 2 tablespoon oil, (nut oil)
- 3 tablespoon vinegar, raspberry or cassis balsamic vinegar (or balsamic vinegar and raspberry / cassis vinegar)
Print Recipe
Pin Recipe Instructions
- The quality of the tomatoes is important. It shouldn`t be large, watery fruits, but smaller, aromatic, firm-fleshed fruits such as vine tomatoes. Smaller plum tomatoes should also be suitable.
- Wash and quarter the tomatoes, remove the seeds. Grease a baking dish with 1 tablespoon of olive oil, put tomatoes in it, they should be next to each other - alternatively, use a baking sheet.
- Bake in the oven at 180 ° C for 20-30 minutes. The skin should then peel off.
- Remove the skin and place the tomatoes in a salad bowl or spread on a platter. if the pieces seem too big, cut them in half again if necessary.
- While the tomatoes are in the oven, peel the shallots and cut or halve / quarter depending on the size. Fry in the rest of the olive oil. Add the star anise, sugar and bay leaf, fry briefly so that the sugar can be well distributed and caramelized easily.
- Deglaze with port wine and boil down for about 10 minutes, then season the shallots with salt and freshly ground pepper, remove the star anise and bay leaves.
- Mix the nut oil and balsamic vinegar and pour over the tomatoes. Spread the shallots over the top.
- Tastes good with fresh white bread with grilled meat or cheese, can also be used as a starter.
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