Roasting is a great way to prepare tomatoes that have fallen off the vine, are slightly damaged or are late harvest. Add any fresh herbs you have on hand for a verdant contrast to the smoky flavor of the roasted tomatoes.
| 2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| Zest and juice of 2 limes | ||
| 1⁄2 | c | dill (cleaned, dried and chopped) |
| Salt and pepper to taste | ||
| 4 | c | grape tomatoes (cut in half lengthwise) |
| 4 | beefstalk tomatoes (sliced 1/4 inch thick) | |
| 4 | clove | garlic (sliced) |
| 2 | tbsp | olive oil |
| 8 | c | mixed salad greens |
Preheat oven to 450°. Place a piece of parchment paper over a baking sheet. In a bowl mix together yogurt, lime zest, juice, dill, salt and pepper.
In a seperate bowl place the tomatoes and garlic. Drizzle with olive oil, and toss to eveny coat.
Spread tomatoes onto the prepared baking sheet. Bake until skins start to brown, 10 to 15 minutes.
Divide salad greens between 8 plates and arrange tomatoes on top, large and small. Drizzle with remaining dressing and add salt and pepper to taste.