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

• 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.

Nutrition information per serving:

Calories256Fat21 gSodium240 mgSaturated fat9 g

Carbohydrates8 gCalcium223 mg

Protein13 gCholesterol40 mgDietary fiber2 g