Memorial Day Recipes

Roasted Tomato Salad

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Roasted Tomato Salad

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You need about an hour or so worth of free time to roast the tomatoes. It is well worth the wait once you taste these roasted tomatoes with garlic and basil on top.

Ingredients

  • 6 large tomatoes
  • 6 or so large fresh basil leaves
  • 3 cloves of garlic
  • 1 Tbs. extra virgin olive oil
  • Salt and black pepper
  • Dressing
  • 1 Tbs. extra virgin olive oil
  • 1 Tbs. balsamic vinegar
  • To garnish: 12 large fresh basil leaves 24 black olives

Directions

Preheat the oven to 400 degrees. Oil a shallow roasting pan that is about 16 x12 inches. Skin the tomatoes by pouring boiling water over them and leaving them for 1 minute. Drain and cool, then slip off the skins. Cut each tomato in half and place in the pan, cut side up. Season with salt and pepper, and then sprinkle on the chopped garlic evenly. Drizzle with olive oil and place a basil leaf on each half-making sure it's covered lightly in the olive oil also. Roast for 50-60 minutes or until the edges are slightly blackened. Serve the tomatoes at room temperature on individual serving plates with half a

basil leaf and a black olive on top. Whisk the oil and vinegar together and drizzle over the tomatoes. 

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