Spring greens salad with oven-dried tomatoes, Gorgonzola, and seasoned sunflower seeds
On this Meatless Monday, I'll share a salad made from spring garden greens: kale, lemon sorrel and lettuce, all grown by the DH (dear hubby). He added in some Gorgonzola and sunflower seeds he had seasoned with curry and tamari. He topped it off with oven-dried tomatoes, also from the garden and stored in the freezer.
It's not too early to think about using those extra summer (or around here, fall) tomatoes! I will definitely be making these oven-dried gems again. The romas or other fleshy tomatoes work best. To make them, place some parchment paper on your baking sheets. Slice the tomatoes to a quarter inch. Toss in olive oil and herbs/salt/pepper. Bake in a low oven (250 or so) until they reach the desired state of chewiness (3-4 hours). Cool and store in the freezer. Amazing - they'll give your mouth a burst of flavor all winter long!
Notes: Try to keep the tomato slices about the same size and thickness. My little yellow ones, below, got finished faster than the romas. Also, do not allow the tomatoes to touch on the baking sheet.
Ready for the oven