I only had to worry about feeding myself last night, so it was time for a simple supper!
My prosciutto and gruyere tart came courtesy of Rocksalt (http://www.rocksaltfoodco.com.au) here in Ocean Grove, all I had to do was make a side.
A quick exploration of the kitchen revealed a nice ripe avocado, vine tomatoes and a cucumber. So one of the tomatoes went into the oven with herbs while Wee Man was getting bathed and put to bed, then all it took was a quick assembly.
Quick, delicious and guilt-free!
Roast tomato salsa
- 1 large tomato
- Half a small cucumber, diced
- 1 small avocado, diced
- Small handful basil and thyme
- Salt and pepper to taste
- Olive oil
Preheat oven to 160ºC.
Slice the tomato into thick slices. Strip the leaves from the herbs and scatter over the slices, then season with salt and pepper and drizzle with olive oil.
Roast in the oven for 30 minutes, or longer on a lower temperature.
Remove from oven and let cook for 10 minutes, then roughly chop and toss through the cucumber and avocado.
*You don’t have to roast the tomato, but I find it adds a wonderful savoury flavour that you won’t get from fresh tomato.