Tomato And Roasted Lemon Salad

Tomato and Roasted Lemon Salad

Ingredients;

2 medium lemons, halved crosswise, seeds 

   removed and cut in paper thin slices

3 tablespoons olive oil

1/2 teaspoon superfine sugar

8 sage leaves, finely shredded

2 2/3 cups baby tomatoes (cherry or grape)

   yellow or red or both, halved *see note 

Scant 1/2 teaspoon allspice

1/3 cup flat leaf parsley leaves

1/2 cup mint leaves

seeds of 1 small pomegranate (1/2 cup)

1 1/2 tablespoons pomegranate molasses

1/2 small red onion, thinly sliced (about 1/2 cup)

Salt and freshly ground black pepper

*

Directions:

Preheat oven to 325 F.

Bring a small pan of water to a boil, add the lemon slices and blanche them for 2 minutes.  Drain well and place the lemon in a bowl and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage.  Gently mix and spread the mixture out on a baking sheet lined with parchment paper.  Place in the oven and bake for twenty minutes until the lemons have dried out a little.  Remove and set aside to cool.

*

In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, and the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper.  Add the lemon slices, and gently stir and serve.

NOTE  Place ("sandwich") tomatoes between two lids.  I use Cool Whip lids as they have a flat surface with a lip.  Place the bottom lid top side down and the top lid top side up.  Lay the knife horizontal and slice horizontally through the lids.  All tomatoes are sliced.