Baked Tomato Salad

If you ask me what's the number 1 item in my grocery list, that would be tomatoes (yep, not rice). This house can't live without tomatoes, we eat it almost every day.

Being a big fan of tomato dishes, let me share this delicate, yet simple and tasty tomato salad that's easy to prepare.

Ingredients
- 6 pcs ripe red tomatoes
- fresh basil leaves
- 1/2 tsp. french mustard
- 1 tsp. vinegar
- 1 1/2 tbsp extra virgin olive oil
- salt and pepper to taste

1. Heat the oven to 180 C.
2. Wash the tomatoes thoroughly. Remove the cores (the area where the stem is attached).
3. Cut a thin cross on top of the tomato, but make sure it doesn't cut through the flesh.
4. Brush a the tomatoes with a little bit of oil to grease it.
5. Get an oven pan. Make the tomatoes stand on its core. Bake for about 15-20 minutes, or until the skin blisters.
6. Take it out and let it cool down. When it has cooled down, peel of the skin.

Dressing.

1. Mix the extra virgin olive oil, french mustard and vinegar in a small bowl. Wisk together. If you want to make the mustard taste stronger, feel free to add more. Add a pinch of salt and pepper.
2. Slice the fresh basil leaves into fine strips for garnishing.

Note: If it's too sour for your taste, you may add a little bit of white sugar or honey to give a sweet twist.

To serve.

Arrange the tomatoes in a shallow bowl and drizzle it with the prepared dressing. Top it with the strips of basil.