Roasted Tomato Salad

Serves 6
Prep time: 20 minutes

Cook time: 90 minutes

• 2 heads cleaned, roughly chopped Romaine lettuce
• 6 Roma tomatoes, halved and seeded
• 1/2 medium red onion, very thinly sliced
• 1 1/2 cups cooked, cooled cannellini beans, or canned, drained cannellini beans
  
• 3 oz. shaved parmesan cheese
• 3 tbsp. freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, finely minced
• salt and pepper to taste
  

Pre-heat the oven to 425 degrees. Place the tomatoes cut side up on a baking sheet. Season with salt, pepper, and olive oil. Sprinkle a little bit of garlic in the cavity of each tomato. The moisture will keep the garlic from burning. Roast for an hour and a half, until carmelized.

Allow to cool. Meanwhile, assemble the rest of the salad.

In a large bowl, toss the Romaine with the beans and onion. Just before serving, dress with the lemon juice and olive oil. Top with the roasted tomatoes and shaved parmesan.