Salad of Roast Tomatoes and Spring Onions

[Salads]

10 medium ripe tomatoes

olive oil

salt and freshly ground black pepper

caster sugar to taste

sprigs of fresh thyme

30g/1oz butter

½ bunch of spring onions, trimmed and cleaned, sliced diagonally

FOR THE DRESSING

1 teaspoon Dijon mustard

2 teaspoons tarragon vinegar

2 teaspoons white wine vinegar

2 tablespoons olive oil

TO GARNISH

3 tablespoons vegetable oil

½ bunch flat leaved parsley, chopped

1. Preheat the oven to 200°C/400°F/Gas mark 6. Cut tomatoes in half vertically and scoop out the seeds. Drain thoroughly on kitchen paper.

2. Brush a baking sheet with oil. Arrange the tomatoes cut side up on the sheet. Season with salt, pepper and sugar. Scatter with thyme then drizzle over more oil.

3. Roast in the oven for 10-15 minutes until the tomato flesh just gives when touched.

4. Arrange 5 tomato halves cut side down on each individual serving plate.

5. Melt butter in a pan and sauté the spring onions for 2 minutes. Scatter around roasted tomatoes.

6. Whisk the dressing ingredients together, check seasoning, and drizzle over the tomatoes. Sprinkle with parsley.