This recipe originally accompanied Mushroom and Thyme Risotto Cakes with Roasted Tomato and Arugula Salad . If you're not keeping kosher or serving this salad with meat, you could top it with crumbled blue cheese.

　　

Ingredients

Serves 6 as a starter or accompaniment

　　1 cup olive oil

　　1 large clove garlic, minced

　　1 1/4 teaspoons kosher salt

　　3/4 teaspoon freshly ground black pepper

　　12 large plum tomatoes, halved lengthwise and seeded

　　2 tablespoons balsamic vinegar

　　2 1/2 cups (loosely packed) arugula

　　

Step 1

Preheat oven to 250°F. Line large rimmed baking sheet with foil.

　　

Step 2

In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)

　　

Step 3

In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.