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Candied Hot House Tomato Salad with Arugula, Canadian Cheese, and Apple Cider Vinaigrette https://www.metro.ca/userfiles/image/recipes/null PT00M PT02M PT02M
Cut tomatoes in half and remove the stem end. Scoop out the inside of the tomatoes in to the bowl of a food processor (seeds and pulp). Arrange tomatoes on a parchment lined baking sheet, cut side up. Preheat oven to 275°F.To the food processor with the tomato insides, add the garlic, olive oil, balsamic, tomato sauce (or juice), and a bit of salt and pepper. Spoon this mixture into the hollowed-out tomato halves, filling them about 2/3 full. (you may not use it all). Sprinkle the tops with a few fresh or dried thyme leaves.Bake in the preheated oven for 1½ - 2 hours, or until the liquid in the middle has reduced and is just tacky to the touch.Arrange arugula in serving dish. Place the candied tomato topped with cheese and drizzle with an emulsion of olive oil and apple cider dressing. Note: Tomatoes can be stored in the fridge for 7-10 days or frozen.
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6 medium hot house Tomato 3 clove garlic peeled 4 Tbsp. extra virgin olive oil 1 tsp. balsamic vinegar 1/4 cup Tomato sauce or tomato juice salt and pepper to taste Fresh or dried thyme leaves 5 once arugula 1/2 lb white cheddar 1/2 lb yellow cheddar apple cider

Candied Hot House Tomato Salad with Arugula, Canadian Cheese, and Apple Cider Vinaigrette

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Ingredients

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  • 6
    medium hot house Tomato
  • 3
    clove garlic peeled
  • 4 Tbsp.
    extra virgin olive oil
  • 1 tsp.
    balsamic vinegar
  • 1/4 cup
    Tomato sauce or tomato juice

  • salt and pepper to taste

  • Fresh or dried thyme leaves
  • 5 once
    arugula
  • 1/2 lb
    white cheddar
  • 1/2 lb
    yellow cheddar

  • apple cider
Imprimer ma sélection

Preparation

Cut tomatoes in half and remove the stem end. Scoop out the inside of the tomatoes in to the bowl of a food processor (seeds and pulp). Arrange tomatoes on a parchment lined baking sheet, cut side up. Preheat oven to 275°F.

To the food processor with the tomato insides, add the garlic, olive oil, balsamic, tomato sauce (or juice), and a bit of salt and pepper. Spoon this mixture into the hollowed-out tomato halves, filling them about 2/3 full. (you may not use it all). Sprinkle the tops with a few fresh or dried thyme leaves.

Bake in the preheated oven for 1½ - 2 hours, or until the liquid in the middle has reduced and is just tacky to the touch.

Arrange arugula in serving dish. Place the candied tomato topped with cheese and drizzle with an emulsion of olive oil and apple cider dressing. Note: Tomatoes can be stored in the fridge for 7-10 days or frozen.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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