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    Roasted Tomato and Arugula Salad

    March 27, 2015 by Kyle Leave a Comment

    For fresh tomatoes or those that are going 'round the bend, roast them then make this delicious and refreshing Roasted Tomato and Arugula Salad.

    Roasted Tomato and Arugula Salad.

    In 2015 Jurga and Tim asked Joel and me to bring Roasted Tomato and Arugula Salad to their Great 8 Dinner.

    I had never made roasted tomatoes and so I was super excited to prepare them. I decided to use the small vine ripened tomatoes cut in half although any tomato could be roasted using the method below.

    Fresh tomatoes, rosemary, oregano, and garlic on a wood cutting board.

    The combination of some of our favorite fresh ingredients infuse the tomatoes as they are roasting into the most flavorful and somewhat sweet tasting fruit!

    Fresh tomatoes, rosemary, thyme, and garlic on a parchment covered sheet pan ready for roasting.

    I like to roast the tomatoes for about 15 minutes upside down. This gives them time to soak up much of the olive oil and herbs. Then I turn them over to roast for another 1 ½ hours.

    Fresh tomatoes, rosemary, thyme, and garlic on parchment covered sheet pan after roasting for 15 minutes.

    The outcome is truly a wonderfully delicious salad that I know you will love!  Joel and I like to add a dab of Burrata (fresh mozzarella). Delizioso!

    Roasted Tomato and Arugula Salad with a serving of burrata.

    I realized the first time I made the roasted tomatoes that I did not make enough! I should have roasted many more!

    They are perfect on pasta, sandwiches, with chicken or fish. Or just spread a crostini with goat cheese and plop one of these beauties on top. A perfect and easy appetizer!

    Roasted tomatoes on a plate with a serving spatula and fresh thyme.

    This salad needs to be added to your favorite recipes. It is simple to make with lots of flavor to experience! Enjoy!

    Upclose photo of roasted tomato and arugula salad on a dinner plate with roasted potatoes and slices of tri-tip roast.
    Edited from the original publication of March 27, 2015.
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    Roasted Tomato Arugula Salad

    For fresh tomatoes or those that are going 'round the bend, roast them then make this delicious and refreshing Roasted Tomato and Arugula Salad.
    Prep Time15 mins
    Cook Time1 hr 45 mins
    Total Time2 hrs
    Course: Salad
    Cuisine: Italian
    Keyword: Roasted Tomato and Arugula Salad
    Servings: 8 servings
    Author: Kyle

    Ingredients

    Salad Ingredients to serve 8:

    • 8 ounces arugula
    • Balsamic Vinaigrette, see below
    • Oven Roasted Tomatoes, see below

    Balsamic Vinaigrette

    • ½ cup olive oil
    • 2 Tablespoons balsamic vinegar
    • 1 garlic clove, minced
    • salt and pepper , to taste

    Oven Roasted Tomatoes

    • 1 pound tomatoes, I used small vine ripened tomatoes. You can also use grape or medium sizes.
    • 2 Tablespoons olive oil
    • kosher salt and freshly ground pepper, add to your taste
    • 2 or 3 garlic cloves, peeled and thinly sliced
    • several branches of thyme
    • a few sprigs of rosemary
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    Instructions

    Balsamic Vinaigrette

    • Whisk together all ingredients, or combine in a shaker or jar with a sealed lid and shake vigorously.

    Oven Roasted Tomatoes

    • Preheat the oven to 325°F
    • Cover a large baking sheet with parchment paper.
    • In a small bowl, add the olive oil and salt and pepper and stir to combine. Drizzle the olive oil onto the prepared baking sheet. Add the garlic, thyme, and rosemary and toss together with the olive oil.
    • Cut the tomatoes in half. Toss the tomatoes with the oil and seasonings and then lay them cut-side down.
    • Bake cut-side down for 15 minutes and then take them out of the oven and turn them over.
    • Bake for 1 ½ - 2 hours longer until the tomatoes are completely softened and wilted and start to wrinkle. Depending on the size of the tomatoes, they may take longer to cook.

    Salad Assembly:

    • Toss the arugula with the dressing and divide on plates. Top with the roasted tomatoes.

    Notes

    Make it Gr8:
    • I added a piece of fresh mozzarella on the arugula and put the roasted tomatoes on top of the mozzarella. This made it colorful and added creamy deliciousness!
    • When your tomatoes are getting somewhat wilted, instead of throwing them out, ROAST them! 
    Gr8 Do-Ahead Tip:
    The roasted tomatoes will keep for about five days in the refrigerator. 
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    Dr. Phil Does Italy Dinner Party »

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