Slow Roast Tomato Salad Food

FETA AND SLOW-ROASTED TOMATO SALAD

Steps:

• Preheat the oven to 240°C/fan220°C/gas 9. Line a baking sheet with baking paper and place the tomatoes on top, cut-side up. Drizzle with 1 tablespoon of the olive oil and sprinkle with salt and freshly ground black pepper. Roast for 15 minutes. Reduce the oven temperature to 150°C/fan130°C/gas 2 and roast for a further 1 and a quarter -1 and a half hours, until they have shrivelled in size and are lightly browned around the edges but still juicy in the centre. Set aside to cool.
• Meanwhile, drizzle the remaining 1 tablespoon oil over the courgettes, season and cook on a hot griddle or frying pan for 2 minutes each side, until lightly charred. Set aside to cool. In a large salad bowl, mix together the courgettes, cucumber, onion, olives and salad leaves.
• Whisk together the ingredients for the dressing, season well with salt and pepper and set aside.
• Just before you're ready to serve, add the feta and tomatoes to the salad, then gently toss with the salad dressing. Divide between 4 dinner plates to serve.

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

SLOW-ROASTED TOMATOES

Steps:

• Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil.
• Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours.
• Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.

ROAST

Steps:

• Lay tomatoes on a tray. Tomatoes go into the oven for about 90 minutes, (you can even leave them in overnight at a low heat).
• Season the tomatoes with salt, sprinkle over with some sugar as well. The salt and sugar combined speed up the drying process.
• Cut the thyme and add sliced fresh garlic.
• In 90 minutes you will see cherry tomatoes shrink down. Extra virgin olive oil gives a nice earthy flavor to the tomatoes. Place the tomatoes in the oven preheated up to 200 degrees Fahrenheit and cook long and slow for an hour and a half.
• For the roast tomato salad: put some watercress and chopped onions. Drop warm tomatoes over the watercress with onions.
• Add some balsamic vinegar, salt and pepper. Sprinkle some extra virgin olive oil. Done! Cook this recipe with a photo!

PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.

ROAST TOMATOES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

SLOW ROASTED TOMATOES

Steps:

• Preheat oven to 250 F (about 9 hours roasting time)
• Wash tomatoes, dry, and cut each tomato in half lengthwise, keeping the stem spot in one piece (to grab when peeling the tomatoes later.) Put tomatoes in a bowl and toss with olive oil and herbs. (Any combination of herbs that appeals to you can be used.).
• Brush cookie sheet very lightly with olive oil. Arrange tomatoes cut-side down on cookie sheet.
• After about 8 hours, start checking tomatoes. They're done when skins puff up and tomatoes are reduced in size by at least half. It's a personal preference as to how dried you like them, and I prefer to cook mine until they look fairly dense, but still a tiny bit juicy.
• Let cool.
• Slip tomato skins off, collecting tomato meat and juices. Transfer to freezer bags and freeze.

SLOW ROAST TOMATO SALAD

Steps:

• Preheat oven to 150ºC/300ºF/gas 2.
• Place tomato halves cut side up in an oven tray.
• Place a garlic slice on top of each half.
• Drizzle over honey, vinegar and oil.
• Sprinkle with salt and pepper.
• Roast until very soft and lightly charred, approx 1 hour.
• Sprinkle with parsley and drizzle with oil and vinegar.
• Serve chilled or at room temperature; I think it is better at room temperature You can roast the tomatoes up to 1 day in advance and cover and refrigerate.
• That's all there is to it!