Slow Roasted Tomato Salad with Pasta

Hi guys, I hope you’re all really, really well.

So I’m gonna show you a beautiful side dish now. It’s a fantastic, slow-roasted tomato salad with Pasta.

Why You’ll Love This

It’s really fresh, it’s really light.

This is from my new cookbook together. And together is about togetherness, something that we’ve all learnt about, or not about in the last year, since lockdown.

So this is all about meals to make new memories.

This is a fantastic side dish from a chapter that I absolutely love called elegant simplicity.

You can cook this as a menu, or you can take individual recipes, as they are, cause they’re really nice recipes.

The great thing about the recipes is I’ve written them in a new style, right? And this style is I write them in a way so you can get ahead of the game. So when your guests arrive, you’re not stressing.

Ingredients

• 1 kilo tomatoes (on the vine)
• salt
• pepper
• 1 teaspoon harissa
• extra virgin olive oil
• red wine vinegar
• garlic (skins on)
• spring onions
• 500 grams pasta
• frozen broad beans
• fresh herbs (mint, basil, dill, fennel)
• cold-pressed extra virgin olive oil
• feta cheese

Instructions

1. Get yourself the ripest tomatoes you can get your hands on.
2. Try and get them on the vine.
3. In with the vines and the tomatoes.
4. Add some seasoning, salt and pepper.
5. Put a nice teaspoon of harissa in.
6. Go in with a nice little kiss of extra virgin olive oil.
7. Add a little splash of red wine vinegar.
8. Keep the skins on the garlic and just put a bowl bin.
9. Trim off both ends of the spring onions, give them a wash, and these go in like that.
10. Mix it all up.
11. With these tomatoes, they’re gonna go in the oven for one hour, we’re gonna slow roast them to really concentrate the flavors.
12. That’ll go in the oven at 150 degrees Celsius, which is 300 Fahrenheit.
13. Cook some pasta.
14. Simply put that into some boiling, salted water.
15. Cook it for 10 minutes.
16. When that’s five minutes in, get some frozen broad beans.
17. Refresh them both in a colander under cold water.
18. Shake off these little vines.
19. Take out the spring onions and just put them on a board.
20. Also take out the garlic.
21. Shake these tomatoes off the stalk.
22. Push this through a coarse sieve to lose the tomato skins.
23. Simply put the tomatoes in there, everything goes in.
24. Use the spoon just to squash the tomatoes.
25. Keep pressing it until it’s literally just pips and skin on this side of the coarse sieve.
26. Squeeze the garlic out of the skins.
27. Use a knife to slice up the spring onions.
28. Stir in those beautiful roasted spring onions and the lovely creamy garlic into the sauce.
29. Go back in with the gorgeous broad beans and the, and then turn the heat up.
30. Mix it up when it’s cooled down a little bit.
31. Add some beautiful fresh herbs.
32. Put most of the herbs in there for flavor and then save back some for sprinkling on top later.
33. Get those lovely fresh herbs in there.
34. Really mix it up beautifully.
35. Add a bit of seasoning.
36. Give it a little kiss of nice cold-pressed extra virgin olive oil.

Cooking Tips

• Leave the vine on, the vine will give you that kind of fragrance of the smell of tomatoes in the greenhouse.
• Cook the pasta for 10 minutes, I want it slightly al dente.
• Run the pasta under cold water, so it’s not cooking anymore, and that’ll hold beautifully.
• If you want to, only if you want to, just pinch the skin and squeeze the bean out like that.
• I want to push this through a coarse sieve. Reason being is I want to lose the tomato skins.

Serving Suggestions

• Serve on a platter in bowls.
• Take some of those herbs and just sprinkle them over the top.
• A little optional extra here, a tiny bit of feta cheese.

There you go. My slow roasted tomato and pasta salad. Let’s have a try.

Mmm, it is so fragrant.

So there you go guys, my and tomato salad. I hope you love it as much as I do. Enjoy.