For the tomato vinaigrette : Preheat the oven to 425 degrees. Arrange the tomatoes, cut sides up, on a rimmed baking sheet. Drizzle them evenly with 2 tablespoons of the oil and sprinkle them with ...

6 to 8 servings Tomato pie is a Southern classic consisting, in its simplest form, of its namesake ingredient, cheese, mayonnaise and fresh herbs.

For the vinaigrette: puree 1/4 cup red onion, 1 teaspoon Dijon, 2 cups roasted tomato base, 1/2 cup white balsamic vinegar, 1 teaspoon minced Italian parsley, and 1 cup extra-virgin olive oil.

Peel the roasted bell peppers and dice into 1/2-inch pieces. Set aside. To make the vinaigrette, in a blender or food processor, combine the roasted tomatoes, shallot, vinegar, salt and pepper.

Salads can be a hard sell in winter. Iceberg lettuce when there's ice on driveway just doesn't work. But in her latest cookbook, "Barefoot Contessa Back to Basics," Ina Garten offers several succulent ...

Meanwhile poach 4 extra large eggs and hold for service. In a bowl add the Arugula, the shaved onions and add the vinegar to the tomato juices this makes a nice tomato vinaigrette. Toss the salad.

Combine the mustard, horseradish and vinegar in a small bowl. Whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Toss the vinaigrette with the watercress.

3 pints cherry tomatoes 2 small cloves of garlic, sliced ¼ cup of olive oil — scant Large handful of fresh herbs Salt and pepper to taste ...