Recipe: Roasted Cherry Tomato Salad

Serves 4.

Note: This recipe is perfect for when you have too many cherry tomatoes. If you have a bumper crop, roast up a double amount and store in a glass jar, covered, in the refrigerator. Serve them on sandwiches, on top of grilled steak or chicken, and to top pizza. Cherry tomatoes roast beautifully; their skins wrinkle and shrink while the pulp collapses, releasing the tomato juices that mix with the oil for a fabulous dressing. From Beth Dooley.

• 3 c. mixed cherry tomatoes

• 1 shallot minced

• 2 tbsp. extra-virgin olive oil

• Coarse salt

• 1/2 lb. fresh mozzarella, cut into 1/4-in. pieces, optional

• 2 tbsp. balsamic vinegar

• 1/4 c. sliced fresh basil

• Salt and pepper to taste

Directions

Preheat the oven to 400 degrees. Toss the tomatoes and shallot with the olive oil and sprinkle with 2 pinches of the coarse salt.

Spread the tomatoes on a baking sheet and roast until wrinkled and starting to char, about 40 minutes, shaking the pan periodically so the tomatoes cook evenly.

Remove the tomatoes from the oven and while they're still hot, gently transfer to a bowl. Add the mozzarella, if using, and gently toss in the balsamic vinegar and basil. Season with salt and pepper to taste.

Nutrition information per serving:

Calories256Fat21 gSodium240 mgSaturated fat9 g

Carbohydrates8 gCalcium223 mg

Protein13 gCholesterol40 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 1½ high-fat meat, 2 fat.