Roasted Tomato Salad -- Quad-Cities Online Recipe Book
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Salads:

Roasted Tomato Salad

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Ingredients

6 medium ripe tomatoes
1 tablespoon olive oil
2 tablespoons white wine vinegar
1/4 cup olive oil, plus extra
1/2 teaspoon dijon mustard
12 basil leaves, finely shredded

Instructions

Preheat oven to 350 degrees F. Oil well a 9x12-inch glass baking dish. Cut cores from tomatoes. Place cut-side down in baking dish. Score a large cross in skin of each. Brush with oil and bake for 20 minutes. Let them cool. Place the vinegar, 1/4 cup oil and mustard in a small screw top jar. Shake well. Peel the tomatoes. Gently place them on a serving platter or individual plates. Pour a little dressing over each and top with basil.

Pat Euritt
Milan



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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