Spanish roasted tomato salad is a vibrant and flavorful dish that captures the essence of Mediterranean cuisine. This refreshing salad showcases the sweet and tangy flavors of roasted tomatoes, combined with the aromatic herbs and tangy dressing. It is a perfect appetizer or side dish for any occasion, offering a delightful balance of textures and flavors. Whether you're looking for a light lunch option or a colorful addition to your dinner table, this recipe is sure to impress your taste buds.
Here are our top 8 tried and tested recipes!
ROASTED TOMATO CAPRESE SALAD
Steps:
- Preheat the oven to 275 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
- Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.
PAN TOMACA (SPANISH TOMATO BREAD)
Pan tomaca, or more accurately pa amb tomaquet, is a traditional Catalan breakfast dish that is also loved in other parts of Spain. It couldn't be easier to prepare! If you don't fancy it for breakfast, it also makes a lovely snack or starter.
Provided by Luis Luna
Categories World Cuisine Recipes European Spanish
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place tomato in a blender; blend until smooth.
- Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on.
- Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 28.1 g, Fat 15.3 g, Fiber 3.3 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 398.2 mg, Sugar 5.1 g
SPANISH TOMATO SALAD
Combine Serrano ham, manchego cheese and different varieties of tomato, drizzle with an almond parsley dressing, for a light summer side or tapas dish
Provided by Cassie Best
Categories Lunch
Time 25m
Yield Serves 4 for lunch or 6 as a starter
Number Of Ingredients 10
Steps:
- Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
- Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
- Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.
Nutrition Facts : Calories 406 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
SPANISH ROASTED TOMATO SALAD
A simple but lovely way of serving tomatoes. This would go nicely with a Spanish tortilla and even as part of a tapas meal. I found the recipe on the Orce Serrano Hams website. Caster sugar is simply superfine sugar.
Provided by Sarah_Jayne
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to a medium heat.
- Half the tomatoes and place in a single layer in a roasting tin.
- Drizzle with the oil and vinegar and mix well.
- Roast for about 20 minutes and then add the sugar.
- Roast for another 25 minutes. When they are ready, they will be soft and lightly caramelized.
- Serve warm.
SPANISH POTATO SALAD
Steps:
- Cook 1 1/2 pounds quartered red-skinned potatoes in simmering salted water until tender, 10 to 15 minutes. Drain; cool slightly. Combine 1/4 cup each chopped pimientos, celery and green olives, 2 tablespoons each chopped parsley, sherry vinegar and mayonnaise, 1 tablespoon each olive oil and chopped shallot and 1/4 teaspoon smoked paprika. Toss with the potatoes; season with salt and pepper.
ROASTED TOMATO SALAD
A starter or side dish, but I could eat these as a main course with some good bread. I have been making these for years now but mainly in the summer months. Its a Delia Smith recipe. I probably use more garlic. If you made these a few times you will find you don't have to refer to the recipe anymore, just get your roasting tin full of the tomatoes and add the seasonings. The dressing is easy to remember too. This is a top summer dish. Can be made in advance.
Provided by PetsRus
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Skin the tomatoes, cut a cross at the bottom, pour boiling water over them, leave for up to a minute, drain and slip off their skins.
- Cut them in half and place them, cut side up, in an oiled, approx 16x12 inches, roasting tin.
- Season with salt and pepper, sprinkle evenly over them the garlic and the olive oil.
- Tear the basil leaves in half and put them on the tomatoes, flipping them over so they get some oil.
- Place the tomatoes in the oven and roast them for 45 minutes to an hour depending on your oven (the edges should be slightly blackened) Remove from the oven and cool.
- To serve, transfer them to induvidual or a large serving plate (with their juices) whisk together the oil and the vinegar, drizzle over the tomatoes.
- Have some nice crusty bread on the side.
- Scatter over more basil and the black olives.
ROASTED TOMATO PASTA SALAD
Herb-roasted plum tomatoes star in this pleasing pasta dish from Ruth Barron of Mt. Pleasant, Pennsylvania. For added taste and texture, Ruth mixes in chunks of creamy mozzarella and crunchy green pepper, then tosses it all with a tangy dressing.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly., Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.
Nutrition Facts :
ROASTED TOMATO CAPRESE SALAD
A new spin on the typical Caprese salad!
Provided by Jackie
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
- Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
- Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.
Nutrition Facts : Calories 345.8 calories, Carbohydrate 7.4 g, Cholesterol 59.5 mg, Fat 28 g, Fiber 1.1 g, Protein 14.4 g, SaturatedFat 12.5 g, Sodium 167.2 mg, Sugar 6 g
Tips:
- Choose ripe, flavorful tomatoes. This is key to making a great roasted tomato salad. Look for tomatoes that are deep red in color and have no blemishes.
- Roast the tomatoes at a high temperature. This will help to caramelize the sugars in the tomatoes and give them a delicious smoky flavor.
- Don't overcrowd the tomatoes on the baking sheet. This will prevent them from roasting evenly.
- Season the tomatoes with salt and pepper before roasting. This will help to enhance their flavor.
- Toss the tomatoes with a vinaigrette dressing after roasting. This will add moisture and flavor to the salad.
- Serve the salad warm or at room temperature. Roasted tomato salad is best enjoyed when it is still warm from the oven, but it can also be served at room temperature.
Conclusion:
Spanish roasted tomato salad is a simple but delicious dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. Whether you like your salad sweet, savory, or spicy, there is a recipe in this article that will suit you. So next time you are looking for a light and refreshing salad, give Spanish roasted tomato salad a try. You won't be disappointed!
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