Summary

Ingredients

• 1 ½ kg tomato (s), mixed, e.g. ox heart, romaine, yellow, red, cherry tomatoes
• 8 tablespoon olive oil
• 150 g tuna, in oil
• 1 shallot (s)
• 1 stalk rosemary
• 0.5 ½ bunch thyme
• 1 tablespoon apricot jam
• 2 tablespoon balsamic vinegar, white
• 2 tablespoon lemon juice
• 0.5 ½ lemon (n)
• salt and pepper
• sugar
• 2 spring onion (s)

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Instructions

1. Preheat the oven to 100 degrees top / bottom heat.
2. Rinse the herbs, shake dry. Chop the rosemary and half of the thyme. Clean and rinse large tomatoes, rub dry and cut across into thick slices. Spread on a baking tray lined with baking paper. Sprinkle with salt, pepper and herbs. Whisk 4 tablespoons of oil with the jam and spread over the tomatoes. Put in the oven and let dry for about 50 minutes.
3. Rinse and halve the small tomatoes. Rinse the spring onions and cut into fine rings. Wash the lemon with hot water and cut half of it into slices.
4. For the tuna dressing, drain the tuna and tear it apart. Cut the shallot into very fine cubes and mix with the balsamic vinegar, lemon juice, salt, pepper, sugar and the remaining thyme. Fold in the tuna.
5. Take the tomatoes out of the oven. Serve with the small tomatoes, spring onion rings, lemon wedges and the remaining oil. Pour the tuna dressing over the tomatoes. Serve lukewarm.