Oven Dried Tomato Salad
To save time, store bought sun-dried tomatoes may be used to create this tasty salad.
- 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
- Preheat oven to 250 degrees. Toss tomatoes with 1 tablespoon of olive oil, garlic and thyme in large bowl until evenly coated. Season to taste with salt and pepper. Spread onto a high sided baking sheet in one even layer and place into a 250ºF oven for 4- 4 1/2 hours. Remove from oven and cool, then transfer dried tomatoes back into mixing bowl. Toss arugula, olives, red wine vinegar and remaining olive oil with dried tomatoes until evenly mixed. Serve immediately.
Calories from Fat 59 (43%)
(6%)Total Fat 4g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 10g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.