Name: Slow-roasted capella tomatoes with grains and basil gremolata
Total time: 6300 s
Yield: 4
Ingredients: 3 pack Capella vine tomato; 4 clove garlic; 3 sprig thyme; 3 tablespoon balsamic vinegar; 25 gram basil; 1 lemon; 2 pack grains and greens mix; 100 gram feta cheese

Step 1

Preheat the oven to 160°C/140°C fan/gas mark 3 and line a large tray with baking paper.

Step 2

Add the tomatoes (3 packs) , ¾ of the sliced garlic (3 cloves) and the thyme leaves (3 sprigs) to the lined tray. Drizzle over 2 tbsp olive oil and the balsamic vinegar (45 mL) . Season with salt and pepper. Roast for around 1½ hours, until soft and slightly caramelised.

Step 3

While the tomatoes are cooking, prepare the gremolata. In a food processor, blitz the remaining garlic (1 clove) , the basil leaves (25 g) (leaves and stalks), lemon zest and juice (1) and 2 tbsp olive oil. Season with salt and pepper to taste.

Step 4

Cook the grains and greens (2 packs) according to the pack instructions and divide between serving dishes. Top each with the slow-roasted tomatoes, the crumbled feta (100 g) and the gremolata. Finish each dish with a light drizzle of olive oil.

Slow-roasted capella tomatoes with grains and basil gremolata

RECIPE

Ingredients

Method

Rate this recipe

Tags

More from Marks & Spencer

Southern-style fried tofu with bean and sweetcorn salad

White chocolate sphere and eton mess

Charred king spring onions with roasted red pepper dip and burrata

Easy one-pot meatball chilli

Barbecued scallop kebabs with summery pea salad

Mark Harris' on-the-ball beans and poached eggs

Smoky bacon and egg naans

One-pan crispy gnocchi with Mediterranean veg and blue cheese

Turkey schnitzel with mustard and caper sauce

Rhubarb, orange and elderflower Victoria sponge

Quinoa, bulgur wheat and cavolo nero fritters

Magic sausage traybake

Spicy Tenderstem broccoli omelette

Christmas-spiced and iced lebkuchen biscuits

Quick and easy vegetable pesto pasta

Primavera pizzas