As tomatoes slowly roast, their flavor intensifies & sweetens. Slow roasted tomato, beef & blue cheese salad with peppery grilled steak strips, creamy blue cheese, crispy onion strips, smoky bacon, crunchy lettuce & those candy-like tomatoes all drizzled in a hot & sweet mustard dressing – you have reached salad nirvana.
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Store-bought sundried tomatoes & homemade slow roasted tomatoes are so good in salads, pasta, sandwiches, creamy sauces & tomato pasta sauce. And although these take a little time to cook – about 1 1/2 hours, the wait is worth it. It’s also a good time to prep the rest of the ingredients, cook the bacon & grill the steak.
Prep the salad the night before, or the morning of serving on the weekend & it’s as easy as a quick bit of assembly. And, using grape tomatoes lessens the drying time in the oven. Traditionally, Roma tomatoes are used for drying because they’re more dense with less juice than the bog standard tomato. Roma tomatoes, although delicious dried take about five hours in the oven. If you’re looking for a sensational recipe for those, try this one, it’s one of my faves.
What better time to make this salad than when tomatoes are at their best in the hot months of summer. Make it for yourself, someone you’re trying to impress, family or friends, but do yourself a favor & make it.
Here are a plethora of other tomato recipes to try. Lovoni xo
Slow Roasted Tomato, Beef & Blue Cheese Salad
Ingredients
- 20 oz grape or cherry tomatoes, halved (575g)
- 1 lb New York strip beef steak
- 1 tablespoon coarsely ground pepper
- 1 teaspoon sea salt
- 4 cups shredded romaine lettuce
- 8 strips bacon, cooked according to package directions & chopped
- 6 oz creamy blue cheese
- 1/2 cup crispy fried onions
SWEET HOT MUSTARD DRESSING
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons hot honey mustard
- 1 garlic clove, minced
- pinch salt & pepper
To make the dressing:
- Combine all ingredients in a jar & shake well to combine.
- Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
- Place tomatoes, cut side up, on baking sheet. Sprinkle with a good pinch of salt & pepper. Roast for 1 1/2 hours until tomatoes are very wilted & partially dried out; cool.
- Sprinkle steak with salt & pepper, pressing them into the steak. Cook the steak on a hot, greased grill, for 3 to 4 minutes per side depending on thickness, for medium rare, until good char marks appear & steak is perfectly cooked to your liking. Let stand on a plate or cutting board for 10 minutes before cutting it across the grain into thin strips.
- Divide the lettuce between 3 bowls. Drizzle with a little dressing. Top with tomatoes, steak & bacon. Drizzle with more dressing. Top with blue cheese & fried onions.
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