Macaroni Cheesecake with Roasted Tomatoes and Olive and Chive Dressing

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About


  • tomatoes per portion
  • A knob of butter
  • 4 tablespoons


Halve and de-seed the tomatoes; cut each half into three. Melt a knob of butter in a hot pan and add the tomatoes. Season with salt and pepper and fry on a hot heat until golden and softened. Remove from the heat. Mix the olive oil with the vinegar, if using. Season with salt and pepper. Add the black olives and chives. Spoon the tomatoes around the cheesecake or sit them side by side and finis