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Monday, September 21, 2009

Roasted Tomato Salad

When tomatoes are fresh and in season, I can't get enough. This recipe for a salad of roasted fresh tomatoes feels like September: a transition between summer and fall.

- Fresh tomatoes, cut into 1" wedges
- Extra virgin olive oil, first cold pressing
- Balsamic vinegar
- Sea salt
- Ground peppercorn

Preheat the oven to 350F.

In a roasting pan, toss the tomato wedges with enough olive oil to coat, a generous splash of balsamic vinegar (roughly half the amount of olive oil you used), sea salt and peppercorn.

Transfer the pan to the oven and roast for 45 minutes or more, until the tomatoes become soft and begin to caramelize. Turn off the oven and let them cool inside or use them immediately.

Serve the roasted tomatoes, warm or at room temperature, alone or arranged with any of the following:

- Fresh basil leaves
- Marinated olives
- Roasted red peppers
- Good, fresh buffalo mozarella
- Crumbled feta
- Crumbled goat cheese

If you have leftover roasted tomatoes, blend them up into a savory marinara sauce.

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