Slow Roast Tomato Salad Recipes

SLOW ROASTED TOMATO FARRO SALAD

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Place the cherry tomatoes on the sheet and drizzle with olive oil. Sprinkle with garlic, sugar, salt, thyme and toss well. Roast for 1.5 to 2 hours, tossing every 30 minutes, until the tomatoes are super caramely and shriveled and sweet.
• P.S. These keep great in a sealed container in the fridge for a few days if you have extra!
• While the tomatoes are roasting, I like to cook the farro and toast the pine nuts. Cook the farro according to the directions (it's usually 1 cup farro to 2 cups liquid, simmering for about 30 to 40 minutes) and let it cool. If desired, you can toss it with a bit of olive oil so it doesn't stick together, but don't use too much since we toss the salad in dressing.
• To toast the pine nuts, heat the nuts in a skillet over medium-low heat. Toss the nuts and shake the pan a few times until they are golden and fragrant, about 5 minutes. Don't take your eyes off them!
• To make the salad, combine the farro with the tomatoes in a large bowl. If taking this to a party, I would combine it all cold and serve it cold. Toss in the feta cheese, pine nuts and fresh herbs. Add about ¼ cup of the dressing, tossing well. Taste and season with salt and pepper as needed. If needed, you can add more dressing, or serve the salad as is with the dressing on the side so people can use it themselves.
• This stores great in the fridge for a few days!
• In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS

Steps:

• Preheat an oven to 225 degrees F (110 degrees C).
• Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
• Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
• Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
• Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
• Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.