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slow roasted tomato salad

Slow-Roasted Tomato Salad

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
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Servings

6 Servings

Ingredients

  • 1 pound cherry tomatoes sliced in half
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon dried oregano
  • 1 cup cooked quinoa
  • 1 head romaine lettuce chopped
  • 3 cups arugula
  • ¾ cup toasted pine nuts or almonds
  • 1 cup fresh basil
  • 1 cup arugula
  • ½ cup toasted pine nuts or almonds
  • 2 garlic cloves
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil such as Colavita
  • ¼ cup mayonnaise
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Instructions

  • Preheat oven to 300°F.
  • Slice tomatoes in half and place face-up on parchment-paper lined baking sheet.
  • Drizzle evoo and sprinkle with salt, pepper, and oregano.
  • Roast at 350°F for an hour and a half and allow to cool.
  • Store in covered container until ready to use.
  • Blend basil, arugula, pine nuts, garlic, lemon juice, oil, mayonnaise, salt, and pepper together.
  • To serve, mix romaine and arugula with quinoa and half of the dressing.
  • Top with roasted tomatoes and toasted pine nuts.
  • Drizzle with remaining dressing or serve with dressing on the side.