Roasted Tomato Salad -- Quad-Cities Online Recipe Book
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Salads:

Roasted Tomato Salad

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Ingredients

6 medium ripe tomatoes
1 tablespoon olive oil
2 tablespoons white wine vinegar
1/4 cup olive oil, plus extra
1/2 teaspoon dijon mustard
12 basil leaves, finely shredded

Instructions

Preheat oven to 350 degrees F. Oil well a 9x12-inch glass baking dish. Cut cores from tomatoes. Place cut-side down in baking dish. Score a large cross in skin of each. Brush with oil and bake for 20 minutes. Let them cool. Place the vinegar, 1/4 cup oil and mustard in a small screw top jar. Shake well. Peel the tomatoes. Gently place them on a serving platter or individual plates. Pour a little dressing over each and top with basil.

Pat Euritt
Milan




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