Roasted Tomatoes

Used the recipe from our Earth Day event at school for the Roasted Tomatoes at home. I added a sprinkling of jack cheese and oregano. Really tasty, and I'm not even a big tomato fan.

Using Roma Tomatoes, cut them into quarters, scoop out the seeds and place the tomatoes on a baking sheet and brush with olive oil. Sprinkle with salt and pepper. Roast for 15- 20 minutes, until soft. Add cheese and just a sprinkling of oregano if desired.

The original recipe we used at school was for Caesar Salad. We added tomatoes to give it some color since most foods we served were green (pesto, salad) or white (homemade pasta, garlic bread). Here's the salad and dressing recipe. The dressing is also good lightly drizzled on garlic bread.

CAESAR SALAD and DRESSING

Salad:

2 pints cherry tomatoes
olive oil
salt and pepper
2 large heads Romaine lettuce
1 cup freshly grated Parmesan cheese

Dressing:Update

1 clove garlic, finely chopped

1 lemon, juice of

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/3 cup extra virgin olive oil

1/2 cup shredded parmesan cheese

salt

coarse black pepper

Directions:

1. Preheat oven to 400°F.

2. Place the tomatoes on a baking sheet and brush with olive oil. Sprinkle with salt and pepper. Roast for 15- 20 minutes, until soft.

3. Wash the lettuce leaves carefully and dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1½-inch slices. Place them in a large mixing bowl.

4. For the dressing, mix everything in blender until thickened.

5. Toss the lettuce with dressing. Add 1 cup grated Parmesan and tomatoes, and toss.

Yield: 8 Servings