Caprese Salad The red Roma tomatoes on display in March at the grocery stopped me in my tracks.  They looked almost summer-like.  I could not resist and added four trays of tomatoes, some yellow, orange and red peppers, garlic and onions...

Caprese Salad
Caprese Salad

The red Roma tomatoes on display in March at the grocery stopped me in my tracks.  They looked almost summer-like.  I could not resist and added four trays of tomatoes, some yellow, orange and red peppers, garlic and onions to my basket along with some fresh basil.   I knew that these would be roasted this evening and served over quinoa.

I have come to love roasting tomatoes to create a rustic sauce or a fabulous Tomato soup.  But I must admit, one my favorite ways to serve these treats are as an appetizer with some fresh Mozzarella cheese and fresh basil, my version of a Stepped-Up Caprese Salad.

But, my very favorite, remains roasting tomatoes along with peppers, onions and garlic and serving this over a bed of quinoa.

Roasted Tomato Salad
Roasted Tomato Salad

Roasted Tomatoes

Ingredients:

  • About 12 – 15 Plum Tomatoes, cut in half lengthwise, seeds removed
  • ½ cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 teaspoons of Italian Seasoning, dried
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

Directions:

  1. Preheat oven to 275 degrees.
  2. Line the Sheet Pan with Parchment Paper.  Arrange the tomatoes, cut side up, in a single layer on the sheet pan.  I can usually get between 12 – 15 Plum Tomatoes on a sheet pan to roast.  Drizzle the olive oil, balsamic vinegar, seasonings and sugar over the tomatoes.  Roast these tomatoes for about 90-120 minutes, you will notice that they will caramelize and begin to brown around the edges.

Roasted Cherry Tomatoes
Roasted Cherry Tomatoes

Roasted Onions, Garlic and Peppers

Ingredients:

  • 3 – 4 onions, any combination of yellow, sweet and red can work
  • 2 heads of garlic
  • 1 red, 1 yellow and 1 orange pepper
  • 1/3 cup of olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions:

  1. On a separate sheet tray, this time lined with foil or parchment paper, add your large onion dices, two heads of garlic – root ends removed, and cut sides up, along with the yellow, red and orange peppers roughly chopped.
  2. Bake this along with the tomatoes, but on a separate sheet pan.

The garlic will be done roasting first, most likely this will be caramelized in about 45 – 55 minutes.  Do not allow this to burn.

The onions and peppers should be roasted in about 75 minutes.

These vegetables can also be roasted at 275 degrees along with the tomatoes.

Quinoa

About an hour into the roasting process, make a batch of quinoa.  I would suggest 4 cups of vegetable stock to 2 cups of quinoa.

As you boil the stock, add in the roasted garlic, that you have mashed.  Then, add in the quinoa and cook according to directions.  This will be the base for this salad. Top with the roasted vegetables.

Pour all pan juices over these roasted veggies.  Serve immediately or at room temperature.  This is also excellent chilled and served cold.