Ingredient!
3 tomatoes, sliced
1 onion, cut into thin slices
3 cloves of garlic, minced
3 tablespoons very thinly sliced ​​fresh basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
kosher salt and ground black pepper to taste
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
4 romaine lettuce leaves, cut into thin slices
1 cup Boston lettuce, leaves separated
3 ounces of freshly shaved Parmesan cheese
Preparation!
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Mix tomatoes, onion, garlic, basil leaves, oregano and marjoram in an eightfold eight inch baking dish sprinkled with kosher salt and black pepper. Drizzle with olive oil and balsamic vinegar and mix ingredients to combine.
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.
Place a Boston salad leaf on 6 trays and sprinkle grated trim lettuce over each leaf. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If caramelized tomato juices are left in the pan, spoon over the salads.