icon-location Charleston, SC

Roasted Tomato, Corn and Boiled Peanut Salad

Salads

Makes 10 portions

For the Tomatoes: 5 each

• 1 cup olive oil
• ½ cup balsamic vinegar
• 10 cloves garlic mashed
• 3 ea shallots minced
• 1 bu Basil ( chopped )
• 1 bu Parsley (chopped )
• 1 bu Chives ( chopped )
• Salt and Pepper to taste

Method:

1. Wash, core and cut tomatoes into 1/8's.
2. Make the marinade:
3. Taste the marinade and adjust the seasoning.
4. Marinate the tomatoes over night.
5. Remove from the marinade (save for another day or strain and use as a dressing). On a ½ sheet pan with a roasting rack, place the tomatoes skin side down on the roasting rack with the sheet pan underneath.
6. Place in a 200 degree pre-heated oven and roast until the tomatoes are a quarter of the size. Be careful not to burn.

3140 Maybank Highway, Johns Island, SC, 29455
843-559-9090