Warm Tomato Dressing Recipes

GREEN SALAD WITH WARM TOMATO DRESSING

Steps:

• Preheat the oven to 425 degrees F. Make the croutons: Toss the bread cubes with 1 tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Bake until golden, about 8 minutes.
• Meanwhile, make the dressing: Heat the remaining 1/3 cup olive oil in a medium skillet over medium heat. Add the shallot and tomatoes and cook until softened, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
• Toss the lettuce in a large bowl. Pour the warm dressing on top, add the croutons and gently toss. Top with the blue cheese.

BUCA DI BEPPO WARM TOMATO AND SPINACH SALAD

Steps:

• Balsamic Vinaigrette Dressing:.
• Place balsamic vinegar, garlic and brown sugar in mixing bowl.
• whisk rapidly by hand while drizzling in the olive oil mix well.
• Place in glass jar and store in fridge until needed.
• Pecan's: Preheat oven 350°F.
• Melt butter in saute pan.
• Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well.
• Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn.
• Remove from oven and let cool.
• Salad: Place red onion and tomato wedges in medium glass bowl.
• Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes.
• Microwave for about 2-3 minutes.
• Place spinach on large plate.
• Using large spoon, place tomatoes AROUND the spinach not on top.
• Place the onions on TOP of the spinach.
• Pour some of the dressing over the salad coating as desired and mix well.
• Sprinkle pecans and goat cheese over salad.

TOMATO-HERB VINAIGRETTE

Steps:

• Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.