That’s right–I’m back with yet another roasted vegetable we enjoyed on top of a salad! My repertoire is limited as of late.

But really, I’m sharing this method because now that I know it, I want to put roasted tomatoes on tons of different things. All you do is thickly slice tomatoes, pour a little oil and balsamic vinegar on top, then sprinkle with salt and pepper. The slices become almost melt-in-your-mouth with a bit of sweetness that plays so well against the acidic dressing I made last night. It’s only been 13 hours since I first tasted them, but since then I’ve fantasized about putting them on thin slices of toasted baguette with fresh mozzarella and basil (and drizzled with some of the dressing below), topping a plate of polenta with their caramelized goodness, and floating them on top of an egg bake before it goes in the oven. I’m sure you can think of more.

I urge you brethren, roast your tomatoes.

roasted tomatoes (and the dressing and salad we enjoyed them with last night)
adapted from Dana Treats

This is more a method than a recipe, just as the salad is only a list of what I threw in our bowl last night. My only hint is this: The olives were a good call, as they usually are.

Tomatoes
Coconut oil
Balsamic vinegar (I used white)
Sea salt
Pepper

Preheat the oven to 425 degrees Fahrenheit. Slice the tomatoes thickly and place on the pan. (I used parchment paper, but only because I think parchment paper is so romantic. It wasn’t necessary to prevent the tomatoes from sticking.) Dab a bit of coconut oil throughout, drizzle with the vinegar, and sprinkle generously with salt and pepper. Roast for until the tomatoes begin to collapse and shrivel. Mine took about 35 minutes. Eat immediately!

1 to 2 Tablespoons finely chopped red onion
2 Tablespoons lemon juice
1 teaspoon Dijon mustard
Sea salt
Pepper
Olive oil

Whisk all the dressing ingredients together, adjusting the amount of olive oil according to how strong you like your dressing. For four salads (dinner and leftovers for two), I used probably a little under 1/4 cup oil.

Spinach
Kale
Mixed greens
Kalamata olives

Tear all greens and toss with olives. I used about 1/2 cup olives to a giant bowl of salad. I would have used more, but I ate so many while I was making it that I thought I better go easy in the salad. Just being honest here.

 

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