Give Now  »

Indiana Public Media | WFIU - NPR | WTIU - PBS

Arlyn Llewellyn's Roasted Tomato Salad Dressing

salad

We said goodbye to tomato season in southern Indiana weeks ago, but maybe you put some roma tomatoes in the freezer like I did. I use them in chilis and sauces all winter. Then there's this way to use tomatoes, when you want an excuse to heat up the kitchen.

"The nice thing about this recipe is these tomatoes do not have to be that good looking, because you're going to be cooking these," says Chef Arlyn Llewellyn of Function Brewing. Add two types of vinegar, garlic and a heaping scoop of miso paste to the roasted tomatoes, and you get a bright, potent salad dressing.

"You can have a really strong green underneath it and they will complement each other very well," she says. "If you were to put that dressing on iceberg, it would be overwhelming." She's compiled a big bowl of baby arugula, savoy cabbage, radishes and a variety of microgreens.

Stop here and enjoy a vegan salad. Or, crumble up some smoked blue cheese, which Llewellyn says is a great vegetarian substitute for bacon, and some crispy prosciutto. "I really appreciate the approach of eating where meat becomes a condiment or a garnish, and the main focus of this meal vegetables."

Roasted Tomato Vinaigrette With Greens, Prosciutto And Smoked Blue Cheese

Ingredients

  • 12 ounces of fleshy tomatoes (roma, beefsteak, etc.)
  • 6 tablespoons extra virgin olive oil (divided)
  • 1 teaspoon fine sea salt
  • 2 medium garlic cloves, peeled
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon white miso paste
  • 4 cups of thinly sliced mixed greens (I like to use Napa cabbage, frisée, microgreens and arugula)
  • 1/2 cup thinly sliced radish
  • 4 ounces prosciutto
  • 1 cup of smoked blue cheese crumbles
  • 1 cup of croutons

Instructions

  1. Preheat oven to 300 degrees F.
  2. Core tomatoes and cut them into 1/3-inch slices. Hold tomatoes over a sink or bowl and push your fingers into the nooks and crannies to force out the seeds and juices until just dry flesh remains. Place de-seeded tomato slices in a bowl with 4 tablespoons extra virgin olive oil and salt; toss to evenly coat. Spread seasoned slices out on a parchment lined sheet pan so each slice lays flat. Drizzle any remaining oil from the bowl onto the slices. Roast for 1 hour and then raise the oven temperature to 350 degrees F. Roast for another 30 minutes until tomatoes dry out and caramelize. Remove from oven and allow to cool.
  3. Once cool, transfer tomatoes, garlic, vinegar and miso paste to blender and blend until fully combined. With blender speed on low, stream in remaining 2 tablespoons of extra virgin olive oil.
  4. Cook prosciutto in a 350-degree F oven for 8 minutes or until crispy. Once cool, tear prosciutto into bite-sized pieces.
  5. Mix greens and radishes with 3/4 cup roasted tomato vinaigrette. Then top with prosciutto pieces, crumbled blue cheese and croutons.


Support For Indiana Public Media Comes From

About Earth Eats

Harvest Public Media