Roasted Tomato Salad

Ingredients

1.5 lbs. tomatoes, halved
2 tablespoons plus 1/3 cup olive oil
1 tablespoon brown sugar or maple syrup
Sea salt
1/2 teaspoon caraway seeds
1 large clove garlic
1 tablespoon harissa
3 tablespoons freshly squeezed lemon juice
.25 lb lettuce mix
soft cheese (i.e. goat cheese or something similar)

Instructions

Preheat the oven to 350º.  In a bowl, toss half of the tomatoes with 2 tablespoons of olive oil, the sugar and a bit of salt.  Arrange them in a single layer on a rimmed baking sheet (cut side up).  Bake them for 45 minutes or until they shrink and begin to caramelize.  Set aside and cool.

While the tomatoes are roasting, toast the caraway  seeds in a dry skillet until fragrant.  Transfer to a mortar and pestle and crush.  Add the garlic, a pinch of salt and mash into a paste.  Add the harissa and lemon juice and then the remaining 1/3 cup olive oil.  Toss the roasted tomatoes with the uncooked tomatoes with about half of the harissa oil and lettuce.  Top with the cheese and the remaining oil.

recipe by full belly farm