Name: Warm tomato salad
Ingredients: 20g red wine vinegar; 20g caster sugar; 1 shallot, thinly sliced on a mandolin; 70ml olive oil; 1 tbsp runny honey; ½ tsp smoked paprika; 2 plum tomatoes, quartered (250g); 200g cherry tomatoes, halved; 2 garlic cloves, peeled and smacked flat with the side of a knife; 3 sprigs of thyme; 1 drained burrata (125g); 3 sprigs oregano, leaves picked; flaked sea salt and black pepper

Salad Easy

Serves 4, as a starter or side

Prep 10 min

Cook 20 min

With tomatoes being at their peak season right now, it's tempting just to eat them as they are, raw, for breakfast, lunch and supper. Much as we do, we also love to soften and sweeten them up still further by quickly roasting them in the oven. This is lunch or a starter in itself - served with some bread to mop up the juices - or else great as a side to all sorts of things. We've used two types of salt - one to season, one to finish - but just use one if the idea seems dotty.

Ingredients

20g	red wine vinegar
20g	caster sugar
1	shallot, thinly sliced on a mandolin
70ml	olive oil
1 tbsp	runny honey
½ tsp	smoked paprika
2	plum tomatoes, quartered (250g)
200g	cherry tomatoes, halved
2	garlic cloves, peeled and smacked flat with the side of a knife
3	sprigs of thyme
1	drained burrata (125g)
3	sprigs oregano, leaves picked
	flaked sea salt and black pepper

Method

Add the vinegar, sugar, 1 teaspoon salt, and 20 millilitres of water to a small saucepan and bring to a boil. Whisk to combine, remove from the heat, and then add the shallots directly to the pan. Set aside to cool.
Preheat the oven to 220C fan.
Add the olive oil, honey, smoked paprika, ½ teaspoon salt, and a few twists of black pepper to a small bowl and whisk together until well incorporated. Pour into a medium parchment-lined tray oven tray and gently combine with the tomatoes, garlic, and thyme. Place in the oven for 8 minutes, or until just starting to fall apart. Turn the oven off and let the tomatoes sit in the warm oven for 10 minutes. [or until ready to serve].
Discard the garlic cloves and thyme from the tomatoes and transfer them to a wide bowl, with the roasting juices spooned over. Place the burrata in the centre of the bowl, sprinkle with ¼ teaspoon flaked salt and a few grinds of black pepper. Remove the pickled shallot rings from the liquid - you can reuse the liquid in another dish as a salad dressing - and place these on top. Finish with the oregano leaves and serve.