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Roasted Tomato Salad with Lemon and Crème Fraîche

Categories: Entertaining, Fourth of July, Quick to fix, Vegetarian
Type: Salads

Slow-roasting tomatoes intensifies their sweet flavor, which is well matched with a creamy dressing

Prep Time: prep 15 mins

Cooking Time: cook 2 hrs

Serves: makes 4 servings


  • 6 large plum tomatoes
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 bunches of scallions
  • 2 / 3 cup crème fraîche
  • lemon-infused olive oil or a fruity extra virgin olive oil
Roasted Tomato Salad with Lemon and Crème Fraîche photo

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  1. Preheat oven to 275°F (140°C). Halve and core the tomatoes and place, cut side up, on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast about 2 hours, until very tender. Let cool.
  2. Trim the scallions, and cut each one in half crosswise, then lengthwise. Heat the remaining oil in a large skillet over medium heat. Add the scallions and cook about 3 minutes, until wilted. Season with salt and pepper. Let cool.
  3. Arrange 3 tomato halves and a tangle of scallions on each plate. Add a dollop of crème fraîche and drizzle with lemon oil. Serve at room temperature.
  • prep 15 mins; cook 2 hrs


Balsamic Tomatoes: Drizzle the warm roasted tomatoes with balsamic vinegar. Cool, and serve with whole grain toast.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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