Karen's Roasted Midnight Roma Tomatoes with Arugula Salad
These special Roma Tomatoes are roasted for concentrated flavor! A simple Arugula Salad is all you need to complete this wonderful salad
Servings: 4 servings: makes 14 roasted tomatoes
Equipment
- 1 medium rimmed baking tray
Ingredients
- 7 large Midnight Roma Tomatoes* about 1 pound
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon kosher salt
- 2 teaspoons fresh parsley coarsely chopped
Arugula Salad:
- 2 cups baby arugula
- 1/3 cup radicchio thinly sliced
- 1/4 cup red onion think sliced
- 1/3 cup Parmigiano-Reggiano cheese thinly shaved, long strands
Instructions
- Preheat oven to 375 degrees. Wash and dry tomatoes, remove the small core with a small sharp knife; cut in half lengthwise.
- Line a medium sized rimmed baking pan with parchment paper. Brush with 1 teaspoon of evoo, Add the cut tomatoes - cut side up. Brush with 1 teaspoon remaining evoo, sprinkle with the Kosher salt.
- Roast for 20 minutes, turn heat down to 300 degrees and cook for 1 hour more. Remove from heat and cool. Tomatoes will be condensed and still a little chewy. Top with the chopped parsley and add a few teaspoons of finely grated Parmesan Reggiano if you like, and a few pinches of dried oregano.
Arugula Salad:
- In a bowl, combine arugula, radicchio and red onion. Drizzle in Balsamic Vinaigrette (recipe below.) Lightly mix in parmesan.
To Serve:
- Lay out the roasted tomato halves on a platter in a large circle. Add the arugula salad in the center - using your hands create a ball of salad.
Notes
Simple Balsamic Vinaigrette:
Whisk 2 T. balsamic vinegar with 1/8 t. sugar, 1/2 t. grated garlic, a pinch of Italian seasonings and salt & pepper to taste. Let stand 5 minutes. Whisk in 3 T. EVOO.
(Can add 1/2 t. grainy mustard.) Nutritional data excludes vinaigrette. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Whisk 2 T. balsamic vinegar with 1/8 t. sugar, 1/2 t. grated garlic, a pinch of Italian seasonings and salt & pepper to taste. Let stand 5 minutes. Whisk in 3 T. EVOO.
(Can add 1/2 t. grainy mustard.) Nutritional data excludes vinaigrette. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 77kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 215mg | Potassium: 327mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1212IU | Vitamin C: 17mg | Calcium: 129mg | Iron: 1mg