Dressed Up Salad

So the reality is that when we go awhile without posting, it usually means a period of slightly healthier (and less exciting) meals, such as salad, soup and salad (well you get the idea).  Much to Mark's discontent, might we add.  A few nights ago we decided to 'kick up' our salads a little bit with two special accompaniments - overnight tomatoes and parmesan bacon crisps. 

Starting with the overnight tomatoes, which we have to credit to Chef Starr at one of our favorite wineries in the Yadkin Valley, Sanders Ridge.  During this time of year when tomatoes don't have very much flavor, we were turned on to this great and simple way to concentrate the flavors.  Simply split some roma tomatoes lengthwise and sprinkle with a bit of EVOO, salt, and pepper.  Then, you guessed it, you roast them overnight -- literally.  As low as your oven will go (150/175 degrees) for about 8 hours.  Let them cool and they are good for about a week.  All the flavors of the less than exciting romas concentrate and make a great addition to any dish. 

Preparing the tomatoes before their overnight trip to the oven

The parmesan bacon crisps are a quick mix of some parm (about 1 1/2 cups), a bit of flour (1 tbsp) and some chopped cooked bacon.  Line a baking sheet with some parchment and place about 8-10 mounds.  Flatten them a bit and cook for approximately 8 mins in a 375 degree oven.  A yummy, cheesy, crunchy addition to a salad.