How to make roasted tomato salad


Gather all your ingredients

Combine oil, balsamic vinegar, marjoram, oregano, and garlic in a bowl

Thinly slice your onion, slices should be about this thick

Cut the cherry tomatoes into fourths or eighths if they are still too big.

Combine onion slices and tomatoes in a separate bowl

Chiffonade basil leaves into thin strips

Add basil to onion and tomatoes

Toss together until combined, mix in the oil and spice mixture, stir until evenly coated

Preheat oven to 350 degrees

Spread mixture onto a baking tray with no parchment paper.

Roast for 20-30 minutes, then set aside to cool

Give each meal two 5oz plastic cups of tomato mixture

Stack together 6-8 romaine lettuce leaves and chop into strips

Place lettuce strips in a large ziplock bag and press the excess air out of it

Gather ingredients for vinaigrette (not the cheese)

Add the small bowl attachment to the food processor

Add the balsamic vinegar to the bowl of the mixer and turn on low speed. Slowly add in the oil while it's mixing together

Add in salt and Italian seasoning; continue to mix together on low speed

End product should be a consistent brown color and seasoning should be mixed in.

Add 1/4 cup of vinaigrette to a 1.5 oz plastic cup. Each meal gets 2 tiny cups.


Watch the video: Andrew Zimmern Cooks: Roasted Tomato Sauce with Peter Campbell


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