Caramelized Tomato And Cumin Salad |
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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 4 |
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CARAMELIZED TOMATO AND CUMIN SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the O’Dell Estate in Fate, Texas in 1997. Ingredients:
8 medium plum tomatoes |
1 teaspoon fine sea salt |
2 teaspoons granulated sugar |
1-1/2 teaspoons cumin seeds |
1-1/2 teaspoons cracked black peppercorns |
2 cloves garlic thinly sliced |
1/4 cup olive oil |
1 medium red bell pepper |
1 small head romaine lettuce |
1 bunch arugula |
1/2 cup black olives |
1/2 cup shaved fresh parmesan cheese |
dressing |
1/4 cup olive oil |
2 tablespoon balsamic vinegar |
2 teaspoons dijon mustard |
Directions:
1. Cut tomatoes in half lengthways then place tomatoes cut side up in deep heavy baking dish.
2. Sprinkle with combined salt, sugar, cumin, peppercorns and garlic.
3. Bake uncovered at 450 for 50 minutes.
4. Drizzle tomatoes with oil then bake 15 minutes and cool.
5. Quarter red pepper then remove seeds and membranes and grill skin side up until skin blisters.
6. Peel away skin then thinly slice pepper.
7. Combine torn lettuce leaves, arugula, olives, cheese, tomatoes and pepper in large bowl.
8. Combine all dressing ingredients then drizzle over salad and serve.
9. Combine all ingredients in jar; shake well.
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