Roasted tomatoes:
9 vine ripened tomatoes
6 cloves garlic, chopped
2 sprigs fresh thyme
Olive oil
Salt

Cut tomatoes in half and scoop out the sides. Toss with olive oil, salt and fresh thyme. Slow roast the tomatoes; cut side down for two hours at 225 degrees. Turn the tomatoes over and roast another two hours. Set aside.

5 Portobello mushrooms, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine
Salt and pepper

Toss the mushrooms with olive oil, vinegar, wine and salt and pepper. Let marinade for ½ hour. Roast the mushrooms at 350 degrees for about 20-25 minutes until soft but still intact.

Dressing:
½ cup olive oil
¼ cup white wine vinegar
1 oz. roasted red pepper or 4 large rehydrated or oil soaked sun-dried tomatoes
1 shallot minced
1 garlic clove, minced
Salt and pepper
6 tablespoons sugar
1 tablespoon ketchup

Puree pepper/tomato with the vinegar. Add shallot, garlic, sugar, salt, and ketchup. Slowly add the olive to emulsify and incorporate completely.

Salad:
Mixed greens
1 cup hearts of palm
1 cup honeyed pecans or almonds
Toss with the dressing. Top with the tomatoes and mushrooms.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!