Roasted Vine Tomatoes on Mini Pancakes
As the days get longer, we love gathering with friends and family and getting outside to share good food and great company. These roasted vine tomatoes on our vegan mini pancakes make a wonderful starter or addition to an al fresco lunch. You can also use this recipe with our blinis.
Ingredients
Serves: Makes approx. 48
1kg vine tomatoes, halved widthways
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 x packet of Marcel’s Plant-Powered Petite Pancakes or Fancy Blinis
30g flaked almonds, toasted
48 small basil leaves, or a handful of basil leaves roughly chopped
Method
Pre-heat the oven to 180oC. Arrange the tomatoes in an oven-proof dish and scatter with the brown sugar, followed by balsamic vinegar. Season well with sea salt and freshly ground black pepper. Put into the oven and roast for 1 hour or until soft and starting to caramelise around the edges.
Remove from the oven and set aside to cool. Once cool, arrange the mini pancakes on a platter, top with the tomatoes, cut side up, then scatter with some almonds and garnish with a basil leaf.
