Roasted Tomato Medley & Bocconcini Salad

Ingredients

• 800g Tomato Medley
• 4 tbs extra virgin olive oil
• 4 marinated artichokes, sliced
• 1 cup basil leaves
• 2 tbs drained capers
• 300g bocconcini, drained
• 1 tbs balsamic glaze or pomegranate molasses

Method

1. Preheat oven to 240°C fan forced. Put the tomatoes in a roasting pan and drizzle with 2 tablespoons of the oil. Season with salt and pepper. Roast for about 5-8 minutes until skins just start to wrinkle, but tomatoes still hold their shape.
2. Meanwhile, combine the artichokes, basil and capers then spoon onto a serving platter. Tear the bocconcini in half and arrange over artichokes. Spoon over the tomatoes. Drizzle over the balsamic or pomegranate molasses and remaining oil. Season and serve.