Ingredients
8
8 servings
- •0.5 cup olive oil
- •3 tablespoons white sugar
- •1 teaspoon dried rosemary
- •1 teaspoon dried thyme
- •0.25 teaspoon salt
- •0.25 teaspoon ground black pepper
- •8 Roma (plum) tomatoes, halved lengthwise
- •2 shallots, halved lengthwise and peeled
- •0.5 cup balsamic vinegar
- •2 tablespoons brown sugar
- •1.75 cups olive oil
- •4 romaine hearts
- •1 tablespoon olive oil
- •salt and pepper to taste
Instructions
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Nutritional Facts
Per 8 servings
- Calories: 622
- Carbohydrate: 17g
- Fat: 63g
- Fiber: 2g
- Protein: 2g
- Sugar: 13g
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