This is another recipe I found in my “paper” archives. It hails from the January 2013 issue of Better Homes & Gardens. I have made this meal several times the past two summers. It is a great way to use up some extra cherry tomatoes, which are abundant in my garden right now. It is also a great dish to make when it is not summer. Why? You can do everything in the oven! You don’t need fancy or delicate lettuce – just a sturdy romaine! You don’t need garden fresh tomatoes, as roasting intensifies and sweetens their flavor. I just happen to have a lot of tomatoes I am trying to use up from my garden.
I hope you enjoy this meal!
Roasted Weeknight BLT Salad
6 slices cooked center cut bacon, broken into pieces (I used Applewood Smoked Bacon)
1 c. cherry tomatoes
2 T. fresh oregano
3 cloves garlic, minced
1/2 baguette, cut into 1″ cubes
1 head romaine lettuce, quartered lengthwise
sea salt, garlic salt & freshly ground black pepper
1/4 c. romano cheese, grated
Preheat oven to 400 F. Spray a large baking pan with cooking spray. Toss cherry tomatoes with garlic, 1 T olive oil, oregano, some sea salt & pepper. Spread onto pan. Roast 20 minutes. Transfer tomatoes and juices to a medium bowl.
Toss bread cubes with a 2 T. olive oil, sea salt, garlic salt & pepper. Spread on pan. Bake 5-8 minutes. Drizzle romaine with a little olive oil, move bread to edges of pan and place romaine in middle of pan. Roast 3-5 minutes.
Toss bread with tomatoes and let sit for a little bit to absorb juices.
Place 2 “quarters” of Romaine on each plate. Spoon bread and tomatoes over romaine. Top with bacon. Drizzle with a little olive oil (optional) and sprinkle with Romano cheese.