Roasted Tomato Salad Recipes

ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 350°F and adjust one of your oven racks to the top third of the oven.
• Cut tomatoes in half and place 1 pound in a bowl, set aside.
• Gently toss the other pound of tomatoes in a bowl with the olive oil, maple syrup, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet.
• Bake until the tomatoes shrink and start to caramelize around the edges, about 45 minutes. Set tomatoes aside to cool for 30 minutes.
• Gently toss roasted tomatoes, fresh tomatoes, cucumber, feta cheese, onion, vinegar and basil in large bowl. Sprinkle with sea salt and ground pepper to taste.

ROASTED TOMATO DRESSED ROMAINE SALAD

Steps:

• Preheat oven to 425 degrees F.
• Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
• Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
• Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
• Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
• Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
• Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
• Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
• To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
• Have some nice crusty bread on the side.
• Scatter over more basil and the black olives.

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.

ROASTED EGGPLANT AND TOMATO SALAD

Steps:

• Preheat oven to 450 degrees. Place eggplant and cherry tomatoes on nonstick baking sheet, season with salt and pepper and 1/8 cup of olive oil. Roast for 15 minutes or until slightly brown. When done, cut the eggplant in quarters and toss with 1/8 cup of olive oil, fresh basil and salt and pepper.

ROASTED TOMATO, ARUGULA AND MOZZARELLA SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
• Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
• In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

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.

ROASTED TOMATO PASTA SALAD

Steps:

• Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly., Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.