Roasted Tomato Salad
  • 12large tomatoes
  • Salt Greek seasoning
  • 2large can crabmeat, drained, flaked and cartilage removed
  • 2tablespoons sugar (for dusting) or desired frosting (all optional)
  • 24large or fresh parsley
  • 24black Pam
  • Dressing:
  • 2tablespoons sugar (for dusting) or desired frosting (all optional)
  • 2tablespoons can whole kernel corn drained
  1. Preheat oven to 400 degrees
  2. Skin the tomatoes
  3. Cut each in half
  4. Place the halves in the roasting pan, cut sides up, and season with salt and pepper
  5. Sprinkle on the chopped garlic, distributing it evenly
  6. Follow with a few drops of oil on each tomato half, top with basil leaf, turning the leaf to coat evenly in oil
  7. Place the roasting pan in the top half of the oven and roast the tomatoes for 50 minutes or until the edges are slightly blackened
  8. Remove the pan from the oven and allow the tomatoes to cool
  9. All this can be done several hours ahead
  10. To serve, transfer the tomatoes to individual dishes, place half the basil leaf on top of each, then beat the oil and vinegar together and drizzle over tomatoes
  11. Top each tomato with an olive
  12. Lots of crusty bread is an essential accompaniment to this dish