Roasted Tomato Salad

Are you looking for a new recipe to use for the tomatoes that will be ripening in your garden this summer? Try this one! You are sure to love it.


Ingredients:
6 large tomatoes
6 or so large fresh basil leaves
3 cloves of garlic
1 tablespoons extra virgin olive oil
salt and black pepper
Dressing:
1 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
To garnish:
12 large fresh basil leaves
24 black olives

Preheat the oven to 400 degrees. Oil a shallow roasting pan that is about 16 x12 inches. Skin the tomatoes by pouring boiling water over them and leaving them for 1 minute. Drain and and cool, then slip off the skins. Cut each tomato in half and place in the pan, cut side up. Season with salt and pepper, and then sprinkle on the chopped garlic evenly. Drizzle with olive oil and place a basil leaf on each half-making sure it's covered lightly in the olive oil also. Roast for 50-60 minutes or until the edges are slightly blackened. Serve the tomatoes at room temperature on individual serving plates with half a basil leaf and a black olive on top. Whisk the oil and vinegar together and drizzle over the tomatoes.