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Rick Ogg
Salad of oven-dried tomatoes
This fresh salad is best when the oven-dried tomatoes are still lukewarm.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut the beef tomatoes into 5 slices and halve all remaining tomatoes.
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Divide all tomatoes over a baking sheet covered with parchment paper.
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Squeeze the garlic and mix with the oil, sugar and oregano. Sprinkle the tomatoes with this. Roast for approx. 45 minutes in the middle of the oven.
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Allow the tomatoes to cool for 15 minutes. Keep the released moisture.
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Divide the lettuce over a dish. Beat a dressing of tomato juice, oil and balsamic vinegar. Season with pepper and salt.
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Spread the lukewarm tomatoes over the lettuce and drizzle with the dressing. Yummy! .
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Nutrition
145Calories
Sodium0% DV5mg
Fat17% DV11g
Protein4% DV2g
Carbs3% DV8g
Fiber12% DV3g
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