Mixed Tomato Salad With Prosciutto and Balsamic Dressing |
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Prep Time: 5 Minutes Cook Time: 2880 Minutes |
Ready In: 2885 Minutes Servings: 4 |
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This yummy tomato salad came from the Sunday Life supplement in The Age. Ingredients:
8 roma tomatoes, halved (italian plum) |
olive oil |
salt and pepper |
1 pint cherry tomatoes (red or yellow) |
1/2 cup sun-dried tomato |
1/4 cup basil leaves |
4 slices prosciutto, roughly chopped |
2 garlic cloves, crushed |
2 tablespoons balsamic vinegar |
3 tablespoons extra virgin olive oil |
Directions:
1. Preheat oven to 150 degrees Celsius.
2. Place roma tomato halves on a baking tray, cut-side up.
3. Drizzle with a little olive oil, and season with salt and pepper.
4. Bake for 2 hours.
5. Remove and set aside to cool.
6. Place all tomatoes and basil in a large bowl.
7. Pour dressing over salad, toss well and serve.
8. DRESSING: Combine prosciutto, garlic, balsamic vinegar and extra virgin olive oil, and season with salt and pepper to taste.
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