Roasted Tomato Salad

8 roma tomatoes (approx. 4 c. cherry or grape 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! Bring it to brunch and serve with scrambled eggs! Or serve on top of fresh cooked pasta or rice and it becomes a side or vegetarian main. Wonderful!

*Tested at our Tapas & Appetizers Cooking Class

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