Just smelling these tomatoes roasting makes us remember the dog days of summer when the vines were full of luscious red tomatoes. And since they are always available in the market, we make this salad, at this time of year, to remind us that another summer is coming eventually.
Beware! The tomatoes need to cook for 6 hours! So start early! I just pop the tomatoes in the oven and forget them while I go about my day. If you are so inclined, spoon 1/2 tablespoon crumbled goat cheese in the well of the tomato half before serving. These are delicious even without the salad.
- 6 medium tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon sea coarse sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon crumbled dry rosemary
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 6 tablespoons olive oil
- salt and pepper to taste
- 3 cups mixed greens, torn to bite size pieces
- Preheat the over to 200°.
- Cut the tomatoes in half. Gently toss the halves with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar.
- Place the tomatoes, cut sides up, on a wire rack placed over a baking sheet. Sprinkle 1/2 teaspoon sea salt, 1/4 teaspoon pepper, and the rosemary evenly over all twelve tomatoe halves.
- Bake for 6 hours. The tomatoes will be tender and syrupy.
- Allow the tomatoes to cool completely after cooking.
- To make the dressing, combine the white wine vinegar and Dijon mustard. Mix well.
- Slowly add the 6 tablespoons olive oil to the vinegar mixture, whisking constantly. Season the dressing with sslt and pepper.
- When ready to serve, distribute the greens among six chilled salad plates. Place 2 roasted tomato halves on each salad and drizzle with the vinaigrette dressing.