Roasted Tomato Salad

Ingredients

• 2 pounds ( a mix of small & cherry tomatoes), halved
• I used 1 yellow and 1 orange tomato fresh for colour.
• 1/4 cup (60 ml) / extra virgin olive oil
• 1 tablespoon (15 ml) sugar
• 1 teaspoon (5 ml) Kosher salt
• 1/3 cup (80 ml) toasted almond slices
• 6 oz (170 g) good mozzarella, torn into chunks or goat cheese
• a handful of torn lettuce leaves
• generous drizzle of olive oil
• 1/3 cup (80 ml) toasted almond slices
• juice of 1/2 lemon, salt and pepper to taste ( I used Italian dressing )

Method

1. Roast about 1/2 of the tomatoes. Preheat the oven to 350°F (175°C) and adjust the oven rack to the top third of the oven.
2. Gently toss the tomatoes you will be roasting in a bowl with the olive oil, sugar, and salt. Arrange them in a single layer, cut side up, on a rimmed baking sheet.
3. Bake, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes. Set aside to cool.
4. When ready to serve, gently toss the roasted and raw tomatoes, the almonds, the mozzarella or goat cheese, and the lettuce. Taste and season with a bit more salt if needed. Serve topped with the almonds.