Fire Roasted Tomato Salad Recipes

HOW TO FIRE ROAST TOMATOES

Steps:

• Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
• When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
• When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
• Use immediately or pack tomatoes in a freezer proof container with juices.

ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.
• Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes.
• Roast for 25-30 minutes.
• Stir well half-way through cooking, spooning over the juices.
• When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish.
• Scatter over the basil and pour any juices over the top.

HERB SEARED SANDDABS WITH WARMED ARUGULA AND FIRE ROASTED TOMATO SALAD

Steps:

• To prepare the fish: Trim, rinse, and pat dry sanddab fillets and place in bowl. Mix white wine, garlic, olive oil, and lemon juice and gently toss with sanddabs. Cover and marinate for 30 minutes in refrigerator. Mix flour, salt, cracked peppercorns, and fresh herbs together and set aside.
• To roast tomatoes and prepare salad: Seed 2 large fresh tomatoes, slice 1/2-inch thick, baste with olive oil, and grill over open flame. Cool and coarsely chop into 1/2-inch chunks. Mix together tomatoes, arugula, and tri-colored peppers, and set aside. Whisk together 1 cup olive oil, vinegar and honey, add salt and pepper, to taste. Heat dressing slowly in small saucepan and keep warm.
• To cook the fish: Dredge marinated fillets in flour-herb mixture to coat completely. Brown butter in a skillet over medium-high heat and saute fillets for about 2 minutes per side. Remove from pan to individual serving plates and keep warm.
• To serve: Toss salad with warmed dressing, arrange on top of sanddabs. Spoon small amount of remaining dressing around plate and garnish with lemon slices. Serve immediately.

FIRE-ROASTED TOMATO AND BREAD SALAD WITH SPICY VINAIGRETTE

Steps:

• Preheat barbecue (medium-high heat). Brush 2 tablespoons oil over cut sides of tomatoes. Grill tomatoes, cut side down, just until grill marks show but tomatoes are still slightly firm, about 2 minutes. Turn tomatoes over; grill 2 minutes longer. Transfer to baking sheet. Cool slightly. Brush 2 tablespoons oil over both sides of bread slices. Grill until golden, about 2 minutes per side. Transfer to sheet with tomatoes. Cool slightly.
• Whisk vinegar, chipotle chili and garlic in medium bowl. Gradually whisk in remaining 4 tablespoons oil. Season vinaigrette with salt and pepper.
• Cut grilled tomatoes into 3/4-inch pieces. Cut bread into 1/2-inch pieces. Combine tomatoes, bread and onion in large bowl. Toss to blend. Let stand until bread absorbs most of tomato juices, about 30 minutes. Add vinaigrette and cilantro and toss to blend. Season salad to taste with salt and pepper.

FIRE ROASTED TOMATO SALAD

Steps:

• Wash and quarter tomatoes.
• Peel garlic and cut in half.
• Toss first 5 ingredients together.
• Place on foil on medium- hot grill.
• Cook until tomatoes are soft and browning, turning to insure even cooking.
• Remove from grill, Pour into bowl.
• Top with chopped herbs
• Sprinkle vinegar over mixture.
• Serve warm.