Salad of Roast Tomatoes
|Plum tomatoes||6 , halved (Egg Or Italian)|
|Garlic||8 Clove (40 gm), peeled|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Assorted lettuce||10 Ounce (315 Gram)|
|Feta cheese||6 Ounce, crumbled (185 Gram)|
|Yellow pepper/Red pepper||To Taste, sliced|
|For tangy dressing|
|Balsamic vinegar/Red wine vinegar||3 Tablespoon|
|Tomato puree||3 Tablespoon|
|Tabasco sauce||3 Drop|
1. Place tomatoes and garlic on a baking tray, sprinkle with black pepper to taste and oil and bake at 180°C/350°F/Gas 4 for 30 minutes or until tomatoes are soft and golden. Set aside to cool completely.
2. Arrange lettuce leaves, feta cheese, pepper, tomatoes and garlic attractively on serving plates.
3. To make dressing, place vinegar, tomato puree, Tabasco and black pepper to taste in a screw-top jar and shake well to combine. Drizzle dressing over salad and serve immediately.