Roasted Tomato Salad - cooking recipe

Ingredients

8 oz yellow grape tomatoes, halved
8 oz cherry tomatoes, halved
1 tbsp plus 1/3 cup olive oil
1/3 cup coarsely chopped fresh flat-leaf parsley
1 None small red Thai chili pepper, thinly sliced
2 tbsp balsamic vinegar

Preparation

Preheat the oven to 425\u00b0F.
Combine the tomatoes, 1 tbsp of the oil, parsley and chili pepper in small baking dish. Roast, uncovered, for 5 mins, or until just soft.
Serve the tomatoes, warm or cooled, drizzled with combined vinegar and remaining 1/3 cup oil.