Roasted Tomato and White Cheese Salad

The mild flavor of kesong puti goes perfectly with the roasted tomatoes and basil, but feel free to substitute fresh white cheese in its place.

Serves 2  Prep Time 10 minutes  Cooking Time 1 1/2 to 2 hours

500 grams ripe native tomatoes olive oil
sea salt and freshly cracked black pepper
100 grams kesong puti or fresh white
          cheese, crumbled or chopped roughly
a small handful of basil, leaves picked

1  Preheat oven to 350ºF.

2  Slice each tomato in half lengthwise. Place on a baking tray, cut side up. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Place in preheated oven and roast for about 1 1/2 to 2 hours or until tomatoes have lost some of their structure and their edges are a bit crinkled but still moist. Remove from oven and set aside until completely cooled.

3  Place tomatoes, cheese, and basil leaves in a bowl. Add a bit of the oil you roasted the tomatoes in and toss gently. Taste and adjust seasoning with salt and pepper if needed.

More ideas for roasted tomatoes:

    •    You can also use the roasted tomatoes in pasta, as part of an appetizer plate, or stuffed into a sandwich.

    •   They are so versatile and great to have around. To store, place tomatoes in a clean jar and cover with olive oil.

    •   If you have leftovers, tuck them into a pita pocket with some sprouts and you've got an extra meal—and more savings!

Photography by At Maculangan | Styling by Paulynn Chang Afable |  Prop from Rustan's Department Store (green napkin)