Plum tomatoes can be roasted and dressed with oil and vinegar for a light summer salad.
Roasting tomatoes concentrates their flavor, which allows a roasted tomato salad to stand up as a side dish alongside a full-flavored entree. While roasted tomatoes can be purchased at specialty markets, they are also very easy to make at home. A roasted tomato salad can be served warm or refrigerated for two to three days. If you choose to make the salad ahead of time and refrigerate it, allow it to come to room temperature before serving.
Instructions
1. Preheat the oven to 450 degrees F. Lightly grease a rimmed baking sheet with 1 tbsp. olive oil and set aside.
2. Wash the tomatoes and slice them in half lengthwise. Scoop out the seeds and discard. Place the tomatoes cut side down on the prepared baking sheet. Drizzle 1 tbsp. olive oil over the tomatoes.
3. Place the baking sheet on the center rack of the preheated oven. Bake the tomatoes for 15 minutes until the edges begin to brown. Remove the tomatoes from the oven and allow to cool until they are no longer hot to the touch.
4. Whisk together the olive oil and balsamic vinegar. Use a garlic press to press the garlic into the dressing. Add salt and pepper to taste, and whisk until smooth.
5. Toss the dressing with the tomatoes. Serve immediately, or refrigerate for up to three days. Take the salad out of the refrigerator 30 to 40 minutes before serving; the flavors will be more pronounced at room temperature.
Tags: baking sheet, before serving, roasted tomato salad, room temperature, tbsp olive, three days
