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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). | 2. Mix tomatoes, onion, garlic, basil leaves, oregano, and marjoram in an 8x8-inch baking dish; sprinkle with kosher salt and black pepper. Drizzle with olive oil and balsamic vinegar and toss ingredients to combine. | 3. Roast in the preheated oven until the tomatoes and onion are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool while you complete the remaining steps. | 4. Place a Boston lettuce leaf onto 6 serving plates and sprinkle shredded romaine lettuce over each leaf. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If any caramelized tomato juices remain in the pan, spoon over the salads. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3		cut	120.6297	26.0694	5.8975	1.3403
onion	1		sliced	64.0	14.944	1.76	0.16
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
basil leaf	3	tablespoons	sliced	-	-	-	-
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
marjoram	1/2	teaspoon		0.813	0.1817	0.038	0.0211
kosher salt black pepper	to taste		ground	-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
head boston lettuce	1		separated	-	-	-	-
romaine lettuce leaf	4		sliced	-	-	-	-
parmesan cheese	3	ounces	shaved	314.6794	34.0194	34.0194	4.2524

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.