Filter
Reset
Sort ByRelevance
Rick Ogg
Salad of oven-dried tomatoes
This fresh salad is best when the oven-dried tomatoes are still lukewarm.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Cut the beef tomatoes into 5 slices and halve all remaining tomatoes.
-
Divide all tomatoes over a baking sheet covered with parchment paper.
-
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.
-
Allow the tomatoes to cool for 15 minutes. Keep the released moisture.
-
Divide the lettuce over a dish. Beat a dressing of tomato juice, oil and balsamic vinegar. Season with pepper and salt.
-
Spread the lukewarm tomatoes over the lettuce and drizzle with the dressing. Yummy! .
Blogs that might be interesting
-
15 minLunchbaking flour, self-raising flour, thyme, egg, milk, olive oil, thyme,cauliflower rolls
-
20 minSide dishgreen beans, extra virgin olive oil, honey, lemon, dried dill,green beans with dill-lemon dressing
-
20 minSide disheggplant, Mozzarella, sundried tomato tapenade, fresh basil leaves, traditional olive oil,Eggplant Rolls with Mozzarella
-
5 minSide dishorange, ginger chips, Curry sauce, mayonnaise,orange curry sauce
Nutrition
145Calories
Sodium0% DV5mg
Fat17% DV11g
Protein4% DV2g
Carbs3% DV8g
Fiber12% DV3g
Loved it