I saw somebody roast tomatoes a long time ago and kept on forgetting to try it. It’s such an easy way to yield delicious results. Enlist the help of your kids and have them cut the tomatoes in half, while younger kids can place the tomatoes on the baking sheet. If you have more time, lower the oven temperature and roast them more slowly. Most importantly, don’t eat them all before dinner. Serve the salad with some grilled chicken or fish.
Roasted Tomato Salad
small tomatoes, any variety, cut in half length-wise
cheese (Parmesan, goat, feta)
- Place the cut tomatoes, cut-side up on a rimmed baking sheet.
- Roast in the oven at 400 degrees. (You can go as low as 350 if you have time, or as high as 450 degrees.) Roast until the edges of the tomatoes are slightly brown and crisp. The time will depend on the temperature, but keep checking them at the higher temps so they don’t burn.
- Mix your salad greens and place on a platter or in a bowl. (Salad on a platter looks pretty, but it is harder to mix.) I like to mix arugula with other greens. Scatter the tomatoes on top and add cheese of your choice.
- Drizzle your favorite salad dressing on top. I like to use balsamic vinegar and olive oil. Serve and enjoy.