Roasted baby marrow and tomato salad

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Baby marrows and tomatoes always go well together, whether fresh or roasted.(Photo: Jacques Stander)
Baby marrows and tomatoes always go well together, whether fresh or roasted.(Photo: Jacques Stander)

Baby marrows and tomatoes 1 Sprinkle olive oil on a baking sheet and arrange the baby marrows and tomatoes on it. Sprinkle the garlic and rosemary over and season with salt and pepper, as well as a little sugar on the tomatoes. Sprinkle a little more oil over.

Roast until lightly charred, but still firm – about 10 minutes. (To create an attractive griddle pattern, you could also roast the baby marrows and tomatoes in a griddle pan.) 

2 Transfer the baby marrows and tomatoes to a bowl or serving dish. Sprinkle more olive oil over if you prefer to serve the dressing on the side. 

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