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Easy to make, even though the tomatoes take some time, they are little effort. I used 10 romas (910 g pre-cook), quartered lengthwise, and doubled all other quantities. I forgot the oregano and garlic until after the tomatoes were nearly done, but added the oregano to the toms after, and minced the garlic into the dressing. Toms sat in ziploc overnight, and I mixed and dressed just before dinner. The salad was devoured in minutes from the buffet! I solicited comments from the ravenous munchers, and the only suggestion was the addition of nuts to the salad (pine, walnut, pecan,...) A spendid success, and allowed me to use my fresh pesto! I will be making this again very soon!
Absolutely fantastic. Inadvertently I got 3 recipes for the price of 1 - I left some tomatoes in the oven (distracted by the phone), so they were in there for about 4 hours - they were very soft but had obviously shrunk. I put them in oil/balsamic in the fridge - yum yum (without the parmesan part etc). The others (all bar 3) were eaten that night. The leftovers went into the fridge & were lovely the next day. What a fantastic recipe, it's very simple, just hard to be patient when your kitchen smells so wonderful & you want to try them after an hour. Thanks!
Wow, slow roasting turns these tomatoes almost candy-sweet. The dressing is marvelous and the parmesan was the perfect topper. Sounds far more complicated to make than it actually is. Excellent, Stardustannie.
This is a fabulous recipe. Very easy - just remember the roasting time for the tomatoes! Everybody was very impressed.