Roast tomato salad

Ingredients:

6 plum tomatoes
2 tsp capers
6 basil leaves, torn
1 tbsp olive oil
1 tbsp balsamic vinegar
2 garlic cloves crushed
1/2 tsp honey

Cut the tomatoes lengthways into quarters. Place on a baking tray, skinside down and cook under a hot grill for 4-5 minutes. Cool to room temperature and place in a bowl.

Combine the capers, basil leaves, olive oil, balsamic vinegar, crushed garlic and honey in a bowl, season and pour over the tomatoes. Toss gently.

My mom made this to complement the saffron prawn risotto. It's from Murdoch Books Salads. This publisher has been publishing some pretty good cookbooks. The saffron prawn risotto is from Murdoch Books Fish Food