Thread: Salads
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Old August 15, 2011   #53
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Roasted Tomato Salad with Lemon and Creme Fraiche

Slow-roasting tomatoes intensifies their sweet flavor, which is well matched with a creamy dressing. Serve as an elegant first course.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Ingredients
6 large plum tomatoes
2 tbsp olive oil
salt and freshly ground black pepper
2 bunches of scallions
2/3 cup creme fraiche
lemon-infused olive oil or a fruity extra virgin olive oil

Yield: 4 Servings

Directions

Prep: 15 min Total: More than 60 min

1
Preheat oven to 275°F (140°C). Halve and core the tomatoes and place, cut side up, on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast about 2 hours, until very tender. Let cool.
2
Trim the scallions, and cut each one in half crosswise, then lengthwise. Heat the remaining oil in a large skillet over medium heat. Add the scallions and cook about 3 minutes, until wilted. Season with salt and pepper. Let cool.
3
Arrange 3 tomato halves and a tangle of scallions on each plate. Add a dollop of creme fraiche and drizzle with lemon oil. Serve at room temperature.
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