Roasted Tomato Salad

2017-12-27

Photos

Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad Roasted Tomato Salad

Recipe

Preheat oven to 250°F. Line large rimmed baking sheet with foil. In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.) In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

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Nutritional Info

This information is per serving.

  • Protein

    2
  • Fat Total

    36
  • Calories

  • Sodium