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Paleo Roasted Tomato Basil Salad

This is a variation on the simple tomato basil salad I made a few days ago.  I was inspired by Hey, That Taste’s Good’s roasted tomatoes recipe (here) and decided to roast my cherry tomatoes too!  Since I still had so much fresh basil, I went with just basil instead of adding a variety of herbs.  The roasting process caramelizes the tomatoes so they’re sweeter – in fact, it almost tastes like I’m eating sundried tomatoes.  They were so delicious, I polished them off before the rest of my food was ready!

First thing I did was preheat my oven to 350F (175C). Then, I cut my cherry tomatoes into halves (grape tomatoes would work well too).

Then I added some minced garlic.

I love fresh basil, so those of course went in.

Lastly, I added some olive oil and salt.

After I mixed everything together well, I spread it on a baking tray making sure all the tomato halves faced up.  I also tried to keep all the minced garlic and basil on top of the tomatoes rather than just on the baking tray.

Done after 40 minutes.

Paleo Roasted Tomato Basil Salad

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Category: Side Dish
• Cuisine: American

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Ingredients

• 1/2 lb (2 cups) of cherry or grape tomatoes
• 6 cloves of garlic, minced
• 2 tablespoons of fresh basil, finely chopped
• 2 tablespoons of olive oil
• salt to taste

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Instructions

1. Preheat the oven to 350F (175C).
2. Halve the cherry (or grape) tomatoes.
3. Combine the tomato halves with the minced garlic, chopped basil, olive oil, and salt.
4. Spread on baking tray with the tomato halves facing up.
5. Bake for 40 minutes.