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Recipe : Entry # 4621
Sue Robbins
Recipe Title
Roasted Tomato Salad
Recipe Theme
Side Dishes
Coosa Valley EC
12 large tomatoes
Salt and freshly ground black pepper
2 large or 4 small cloves garlic, finely shopped
2 tablespoons extra-virgin olive oil
24 large fresh basil leaves, 12 for garnish, fresh or prepared
24 black olives for garnish, optional

2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Preheat oven to 400 degrees. Skin the tomatoes. Cut each in half. Place the halves in the roasting pan, cut sides up, and season with salt and pepper. Sprinkle on the chopped garlic, distributing it evenly. Follow with a few drops of oil on each tomato half, top with basil leaf, turning the leaf to coat evenly in oil. 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. Remove the pan from the oven and allow the tomatoes to cool. All this can be done several hours ahead. 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. Top each tomato with an olive. Lots of crusty bread is an essential accompaniment to this dish.