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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Oven roasted grape tomato Salad with roasted garlic vinaigrette Recipe

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This recipe for Oven roasted grape tomato Salad with roasted garlic vinaigrette is from The Thomas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint grape tomatoes
1 tbsp. balsamic vinegar
1 tbsp. packed brown sugar
2 tsp olive oil
1/2 tsp fine sea salt
1/2 tsp minced garlic
8 - 10 cups salad greens

Roasted garlic vinaigrette
1 head roasted garlic
1/2 c. sweet apple cider
1/4 c. white wine vinegar
3 tbsp. olive oil
salt and pepper to taste
Directions:
Directions:
Preheat over to 250º
Line a baking sheet with parchment paper
Cut all grape tomatoes in half lengthwise. Place in a abowl with the rest of the ingredients except the greens. and coat. Spread the tomatoes on the baking sheet and pour the liquid from the bowl over tomatoes. Turn the tomatoes cut side up.
Roast for 1&1/2 hours. Cool and chill.
For Dressing
Roast garlic by slicing off the head to expose the cloves. Place in a square of foil. Drizzle with 1/2 tsp olive oil and seal the foil
Place on the baking sheet with the roasted grape tomatoes.
Squeeze garlic cloves into a small food processor. Discard the skins. Add the cider and the vinegar and process until creamy. Add 3 tbsp olive oil and pulse until blended.
Makes 1 cup.

To assemble the salad place greens in a large bowl. Toss with Dressing to coat and scatter the grape tomatoes on top and serve.

 

 

 

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