-
1
To prepare the roasted plum tomatoes, preheat the oven to 475F.
-
2
Spread 1/4 cup of the oil on a rimmed nonstick baking sheet that is large enough to hold the tomatoes in one layer.
-
3
Place the tomatoes, garlic, and thyme sprigs on the baking sheet, season with salt, and roll the tomato halves to coat them evenly with oil, leaving them round side up.
-
4
Roast, turning the baking sheet once for even cooking, until the tomatoes are shriveled and slightly charred, 35 to 40 minutes.
-
5
If any of the garlic overbrowns, remove it.
-
6
When the tomatoes are cool enough to handle, slip off the skins.
-
7
Discard the thyme and store the tomatoes, with the pan liquid, in a covered container in the refrigerator for up to 1 week.
-
8
You will have double the tomatoes you need to prepare the vinagrette; enjoy the extras in other salads or with grilled dishes.
-
9
To prepare the vinaigrette, place 8 roasted tomato halves, 2 tablespoons of the tomato liquid, the basil, and the vinegar in a food processor, and pulse a few times to blend.
-
10
Add the remaining 1/2 cup olive oil and pulse a few more times; the consistency should be slightly chunky.
-
11
Season with salt and pepper to taste.
-
12
To prepare the BLT salad, toss the lettuce and beefsteak tomatoes with the vinaigrette in a large bowl.
-
13
Arrange on serving plates or in bowls, top each salad with 2 bacon strips, and serve.
-
14
Variations
-
15
Add crumbled cheese (goat, feta, shredded cheddar).
-
16
Substitute your favorite dressing.
-
17
Use the roasted tomatoes and/or vinaigrette in other salads or to marinate chicken or mild white fish such as halibut or cod.
