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Slow-Roast Tomato Salad

This deeply flavorful dish stretches the notion of ‘salad’ to a certain extent, but it’s a wonderful stretch! With nary a leaf of lettuce in sight, there are green flecks of fresh parsley and chives, while the toasted breadcrumbs and pine nuts provide a delightfully crunchy texture. But the real stars of the savoury mélange are the slow-roasted tomatoes: their concentrated flavour is absolutely swoon-worthy, and we served simply roasted cod and steamed garden beans alongside to allow the salad to be the star of the meal in turn.

Slow-Roast Tomato Salad

24 oz. vine-ripe tomatoes, sliced into ½”-thick rounds
2 cloves garlic, minced
4 tbs. olive oil, divided
4 sprigs thyme
4 oz. fresh breadcrumbs (about 1¾ cups)
3 oz. pine nuts (scant 1 cup)
2 tbs. finely chopped fresh parsley
2 tbs. finely chopped chives
6 oz. feta

Heat the oven to 250°F. Lay the tomato slices on a roasting tray. Mix the garlic with 2 tbs. of the olive oil, brush over the tomatoes, and season with salt and pepper. Roughly tear the thyme over the top then transfer to the oven for 2 hours until very soft and slightly wrinkled.

Heat the remaining 2 tbs. olive oil in a large skillet and add the breadcrumbs. Cook for 1-2 minutes until starting to turn golden then add the pine nuts. Cook for a further 1-2 minutes then remove from the heat, let cool a bit, and stir through the herbs.

Spread two-thirds of the breadcrumb mixture over a serving plate and top with the tomatoes. Sprinkle over the remaining crumb mixture, then crumble over the feta.

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