Roasted Tomato Salad

Name: Roasted Tomato Salad
Yield: 8
Ingredients: For the salad, 1 kg of ripe and firm tomatoes, seedless, cut in half; Salt to taste; 1 bunch of fresh parsley; 2 red bell peppers, seeds removed, sliced; For the dressing, 1/4 cup olive oil; 1/4 cup vinegar; 1 medium onion, cut into chunks; 1 tablespoon salt; 1 tablespoon sugar; 1/2 cup water

1
For the salad, 1 kg of ripe and firm tomatoes, seedless, cut in half
2
Salt to taste
3
1 bunch of fresh parsley
4
2 red bell peppers, seeds removed, sliced
5
For the dressing, 1/4 cup olive oil
6
1/4 cup vinegar
7
1 medium onion, cut into chunks
8
1 tablespoon salt
9
1 tablespoon sugar
10
1/2 cup water

Ingredients

1
For the salad, 1 kg of ripe and firm tomatoes, seedless, cut in half
2
Salt to taste
3
1 bunch of fresh parsley
4
2 red bell peppers, seeds removed, sliced
5
For the dressing, 1/4 cup olive oil
6
1/4 cup vinegar
7
1 medium onion, cut into chunks
8
1 tablespoon salt
9
1 tablespoon sugar
10
1/2 cup water

Directions

1
Arrange tomato halves in a baking dish coated with oil and season with salt
2
Bake in a preheated oven (400°F) for 30 minutes
3
Flip all tomatoes and return to the oven for another 30 minutes, or until they are dry and lightly browned. Reserve
4
Combine all dressing ingredients in a blender and blend
5
Arrange torn parsley leaves, roasted tomato, and bell pepper slices decoratively on a platter
6
Serve with the dressing on the side
7
Serves 8
8
128 calories per serving.