Mixed Tomato Salad With Prosciutto And Balsamic Dressing

1. Preheat oven to 150 degrees Celsius.

2. Place roma tomato halves on a baking tray, cut-side up.

3. Drizzle with a little olive oil, and season with salt and pepper.

4. Bake for 2 hours.

5. Remove and set aside to cool.

6. Place all tomatoes and basil in a large bowl.

7. Pour dressing over salad, toss well and serve.

8. DRESSING: Combine prosciutto, garlic, balsamic vinegar and extra virgin olive oil, and season with salt and pepper to taste.

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Nutrient	Quantity
Protein	0.1568 g
Carbohydrates	5.4496 g
Energy	28.16 kCal
Water	24.464 g
Calcium, Ca	8.64 mg
Sodium, Na	7.36 mg
Manganese, Mn	0.0419 mg
Fructose	2.3616 g
Sugars, total	4.784 g
Ash	0.1184 g
Copper, Cu	0.0083 mg
Iron, Fe	0.2304 mg
Carbohydrate, by difference	5.4496 g
Phosphorus, P	6.08 mg
Glucose (dextrose)	2.4224 g
Zinc, Zn	0.0256 mg
Magnesium, Mg	3.84 mg
Potassium, K	35.84 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0	0	0	0
Extra virgin olive oil	3 tablespoons	0	0	0
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Garlic Clove	2	0	0	0
cherry tomato	1 pint	0	0	0
salt pepper	0	0	0	0
rom tomato	8 halved	0	0	0
basil leaf	0.25 cup	0	0	0
prosciutto	4 slices	0	0	0
sun tomato	0.5 cup	0	0	0