Ingredient!
3 tomatoes, cut into wedges
1 onion, thinly sliced
3 cloves of garlic, chopped
3 tablespoons very thinly sliced ​​fresh basil leaves
1/2 teaspoon dried oregano
1/2 tsp dried marjoram
kosher salt and ground black pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
4 romaine lettuce leaves, thinly sliced
1 main Boston salad, leaves separated
3 ounces freshly shaved parmesan cheese
Preparation!
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix tomatoes, onions, garlic, basil leaves, oregano and marjoram in an eight-eight-inch baking dish sprinkled with kosher salt and black pepper. Drizzle with olive oil and balsamic vinegar and toss ingredients to combine.
Roast in the preheated oven until the tomatoes and onions are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool as you complete the remaining steps.
Place a Boston salad leaf on 6 serving plates and sprinkle toasted romaine lettuce over each leaf. Divide the hot fried tomato mixture between each salad; top salads with shaved parmesan cheese. If there are still caramelized tomato juices in the pan, spoon over the salads.