Fresh tomato salad with the flavors of sun dried tomatoes, sure to be a hit at your table!
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 1/2 lbs Roma tomatoes, halved and seeded
- 2 Tbs olive oil
- 1 Tbs minced garlic
- 1 Tbs chopped thyme
- 1 quart (4 oz) arugula, stems removed
- 1 cup olives, whole, pitted
- 2 Tbs red wine vinegar
1 Toss tomatoes with 1 tablespoon of olive oil, garlic and thyme in large bowl until evenly coated.
2 Season to taste with salt and pepper.
3 Spread onto a high sided baking sheet in one even layer and place into a 250 degree F oven for 4- 4 1/2 hours
4 Remove from oven and cool, then transfer dried tomatoes back into mixing bowl.
5 Toss arugula, California Ripe Olives, red wine vinegar and remaining olive oil with dried tomatoes until evenly mixed.
6 Serve immediately.
Source: California Olive