Mar 23, 2010
Roast Tomato and Goat Cheese Salad
- 6 tomatoes, halved
- sea salt
- cracked pepper
- olive oil
- a pinch of sugar
- dry thyme
- goats cheese
- lemon juice
- basil
- dandelion greens or arugula
- Preheat the oven to 400 F.
- Place the tomatoes cut side up on a baking sheet. Drizzle with olive oil. Season with salt and pepper, and sprinkle with the sugar. Sprinkle on the thyme. Place in the oven and turn off the heat.
- Leave the tomatoes in the oven without opening the door overnight.
- Remove.
- Place 2 tomato halves per person on a bed of greens.
- Sprinkle with crumbled goat cheese and roughly chopped basil.
- Sprinkle with lemon juice and olive oil. Serve.
Very nice and summery