This recipe originally accompanied Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad . If you're not keeping kosher or serving this salad with meat, you could top it with crumbled blue cheese.
Recipe information
Yield
Serves 6 as a starter or accompaniment
Ingredients
Preparation
Step 1
Preheat oven to 250°F. Line large rimmed baking sheet with foil.
Step 2
In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
Step 3
In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.
