Ingredients
Roasted tomatoes
9 vine ripened tomatoes
6 cloves garlic, chopped
2 sprigs fresh thyme
Olive oil
Salt
Cut tomatoes in half and scoop out the sides. Toss with olive oil, salt and fresh thyme. Slow roast the tomatoes; cut side down for two hours at 225 degrees. Turn the tomatoes over and roast another two hours. Set aside.
5 portobello mushrooms, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine
Salt and pepper
Toss the mushrooms with olive oil, vinegar, wine and salt and pepper. Let marinade for ½ hour. Roast the mushrooms at 350 degrees for about 20-25 minutes until soft but still intact.
Dressing:
½ cup olive oil
¼ cup white wine vinegar
1 oz. roasted red pepper or 4 large rehydrated or oil soaked sun-dried tomatoes
1 shallot minced
1 garlic clove, minced
Salt and pepper
6 tablespoons sugar
1 tablespoon ketchup
Puree pepper/tomato with the vinegar. Add shallot, garlic, sugar, salt, and ketchup. Slowly add the olive to emulsify and incorporate completely.
Salad
Mixed greens
1 cup hearts of palm
1 cup honeyed pecans or almonds
Toss with the dressing. Top with the tomatoes and mushrooms.
