🍅 Roasted Tomato Salad with Garlic, Basil & Parmesan
A rustic Mediterranean dish, this roasted tomato salad combines juicy beefsteak tomatoes with garlic, basil, olives, and Parmesan shavings. Slow‑roasted until tender, it’s perfect served warm or at room temperature with crusty bread.
Ingredients
- •6 beefsteak tomatoes
- •2 large cloves garlic, minced
- •12 pitted black olives
- •24 small fresh basil leaves
- •3 tablespoons extra‑virgin olive oil
- •½ teaspoon salt
- •Large pinch of freshly ground black pepper
- •2 tablespoons Parmesan cheese shavings
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Prepare tomatoes: Plunge tomatoes into boiling water for 1 minute. Remove, drain, and peel off skins. Cut in half crosswise.
- 3
Arrange: Place tomato halves cut‑side up in an ovenproof dish. Season with salt and pepper. Sprinkle with garlic.
- 4
Top: Place one olive and two basil leaves on each tomato half. Drizzle with olive oil.
- 5
Roast: Bake for 1 hour, until tomatoes are tender and aromatic.
- 6
Finish: Top with Parmesan shavings. Serve warm or at room temperature with bread to soak up the juices.
Yield: Serves 4