Roasted Tomato Salad

8 roma tomatoes
1/4 c. Rosemary Olive Oil
2 Tbsp. Barrel Aged Moscatel Wine Vinegar
1 tsp. toasted cumin seeds
1/2 tsp. smoked paprika
1/2 tsp. sea salt
1/2 c. pitted black olives
1 Tbsp. capers

Preheat the oven to 375F. Line a rimmed baking tray with parchment paper.

Slice tomatoes in half and place them cut side up on the baking tray. Drizzle with Rosemary Olive Oil and Moscatel Wine Vinegar. Roast for 25-30 minutes until tomatoes are tender and blistering. Remove from heat and allow to cool completely.

Transfer tomatoes to a serving platter, garnish with black olives and capers, drizzle with any leftover pieces from the baking tray, and serve.

Serving Idea: So versatile! Top a bite of scrambled eggs to make this appetizer more rich and hearty. Or it becomes a vegetarian main or brunch main course. Wonderful!

Print Friendly and PDF