Roasted Tomato Salad
Source of Recipe
Debi Hopkins
Recipe Introduction
(this recipe didn't call for it, but I bet some melted cheese on top would
be good too!)
List of Ingredients
6 large tomatoes
6 or so large fresh basil leaves
3 cloves of garlic
1 tablespoons extra virgin olive oil
salt and black pepper
Dressing:
1 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
To garnish:
12 large fresh basil leaves
24 black olives
Recipe
Preheat the oven to 400 degrees. Oil a shallow roasting
pan that is about 16 x12 inches. Skin the tomatoes by
pouring boiling water over them and leaving them for 1
minute. Drain and cool, then slip off the skins. Cut
each tomato in half and place in the pan, cut side up.
Season with salt and pepper, and then sprinkle on the
chopped garlic evenly. Drizzle with olive oil and place a
basil leaf on each half-making sure it's covered lightly
in the olive oil also. Roast for 50-60 minutes or until the
edges are slightly blackened. Serve the tomatoes at
room temperature on individual serving plates with half a
basil leaf and a black olive on top. Whisk the oil and vinegar
together and drizzle over the tomatoes.
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