Salad From Braised Tomatoes

For the stewed tomato salad, wash the tomatoes and cut them in half horizontally. Place them on a baking tray with the cut side facing up.

Drizzle with the wine and 4 tablespoons of olive oil. Peel the garlic cloves, cut them into thin slices and spread them evenly on the tomatoes. Salt, season with pepper and add the olives.

Steam in the preheated oven at 220 degrees on the second rack from the bottom for 15 minutes. Remove the tomatoes, sprinkle with the juice of one lemon and the remaining oil and let cool slightly.

Cut the cheese into thin slices and break into small pieces. Cut the parsley leaves into thin strips. Wash the rocket. Arrange the tomatoes in a bowl.

Spread cheese, arugula and parsley evenly on top.

Preparation Tip:

The salad of braised tomatoes goes well with ciabatta.

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