How To Make Slow-roasted tomatoes & rocket recipe
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 1 pound cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 cups fresh rocket (arugula)
- 1/4 cup balsamic vinegar
- 1/4 cup shaved Parmesan cheese
Instructions
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Preheat the oven to 250°F (120°C).
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In a large bowl, toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper.
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Place the tomatoes cut side up on a baking sheet lined with parchment paper.
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Roast the tomatoes in the preheated oven for 2 hours, or until they are slightly shriveled and caramelized.
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In a serving bowl, combine the roasted tomatoes with fresh rocket.
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Drizzle the balsamic vinegar over the salad and gently toss to combine.
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Sprinkle the shaved Parmesan cheese over the top.
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Serve the slow-roasted tomatoes & rocket salad immediately.
Nutrition
- Calories : 120kcal
- Total Fat : 7g
- Saturated Fat : 2g
- Sodium : 170mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 4g
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