Roasted tomato salad

I was anxious ... anxious to wait ... wait for two hours while I slowly roasted some tomatoes for a cool salad. Oh the paradoxes in this recipe. My imagination grabbed me one day and asked me "what would happen to tomatoes if you roast them at low temperature for a long time?".

I envisioned something of a cross between a sun-dried and fresh tomato - enough juice to remain moist with a slightly concentrated flavor. Sharing the pan were shallots, garlic, a thin coating of olive oil, and a sprinkle of salt. During the following two hours, a heavenly aroma filled the FBC World HQ that alone quelled my anxiety and made this recipe well worth the wait.

Roasted Tomato Salad

2 bunches of cherry tomatoes, halved
2 large shallots, quartered
4 garlic cloves, halved
2 tbsp. olive oil
1/4 cup fresh basil, finely chopped
1/4 cup feta cheese
Salt and pepper

Step 1: Preheat oven to 200. Toss halved cherry tomatoes with olive oil in large bowl. Rub the bottom and sides of a large, oven safe baking dish with two halves of garlic. (The dish should be large enough such that the tomatoes lie in a single layer.) Line bottom of pan with tomatoes, 2 large shallots (quartered) and 4 garlic cloves (halved) - be sure to distribute shallots and garlic. Sprinkle with salt.

Step 2: Roast at 200 for 2 hours. Take deep breathes during this time because your olfactory senses deserve something to counter the bragging your taste buds will be doing in a few moments. Remove from oven and carefully remove tomatoes to a bowl to cool. Place shallots and garlic on cutting board.

Step 3: Once cool, finely mince 4 garlic halves (2 whole cloves) and add to tomatoes. Cut the shallot quarters in half and separate layers. Add these to the tomatoes as well. Mix all of this together with 1/4 cup each of chopped fresh basil and feta cheese. Salt and pepper to taste ... although I found it didn't need much.

I'm pretty sure this would also make the basis for a kick-arse pasta sauce, so you might see this in one of my "rerun" specials. Stay tuned ... but by all means, enjoy now.