Olive Oil Roasted Tomatoes with Asparagus

SERVES: 4

PREPARATION TIME: 10-15 minutes

COOKING TIME: 32 minutes

Ingredients

For the tomatoes:

8 firm, ripe tomatoes, halved
4 tbsp. Filippo Berio Olive Oil
1 -2 tbsp. fresh basil, finely shredded
Salt and freshly ground black pepper
225g/8oz fresh baby asparagus

For the dressing:

3 tbsp. Filippo Berio Olive Oil
3 tbsp. white wine vinegar or balsamic vinegar
Pinch of sugar, to taste

Method

Preheat the oven to 180°C/350°F/ Gas 4.
Put the tomatoes in a roasting pan and drizzle over the olive oil. Sprinkle over the basil and season well. Cook for about 30 minutes or until just soft.
Meanwhile, blanch the asparagus for 1 - 2 minutes then refresh in cold water and drain well.
Mix the dressing in a screw top jar and shake well. Arrange the tomatoes and asparagus onto 4 serving plates and pour over the dressing.

COOK WITH:
White Wine Vinegar

The mild and fruity flavour of Filippo Berio's White Wine Vinegar makes it ideal for salads, poultry and fish recipes; it is also a key ingredient in dressings, sauces and marinades.

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