A house Salad with the Calories and Outback Flair A house orchard salad with some sweet potatoes, avocado, tomato, and cilantro.
2/4 cup olive oil 4 large ripe tomatoes 2 large onions, diced 2 cloves garlic, minced 1 teaspoon fresh oregano 1/4 teaspoon salt and pepper 1/2 cup chopped fresh cilantro leaves 2 tablespoons fresh lemon juice 1/3 cup olive or grape vinegar 1 tablespoon cayenne pepper, optional Optional: drizzle a little oil over top.
Serve over cooked rice or pasta, or as an appetizer with some baked beans.
Ingredients: 2 cups raw, ripe tomatoes (about 1/5 cup), peeled and diced 2 medium onions, sliced 1 cup diced tomatoes, seeded, and diced 3 cloves garlic 1/8 teaspoon each freshly ground black pepper, plus more to taste 1/16 teaspoon each dried oreganos, plus extra for garnish 1 tablespoon fresh lemon zest 1/32 teaspoon each sea salt and freshly ground pepper Directions: Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Combine the olive oil, tomatoes, onions, garlic, oreganoid, and pepper in a large bowl.
In a large skillet over medium-high heat, brown the tomatoes for 1-2 minutes until lightly browned.
Remove from the heat.
Add the onions and cook for 3-4 minutes, until the onions are translucent and slightly soft.
Add in the diced tomatoes and cook, stirring, for 1 minute.
Add all the other ingredients and toss.
Cook, stirring occasionally, for another minute.
Taste for salt and seasonings.
Transfer the tomato mixture to a large plate.
Add 2 cups of the tomato mix to the prepared baking sheet.
Top with the remaining tomato mix.
Repeat with remaining tomato mixture.
Bake for 20 minutes, or until golden brown.
Let cool completely on the baking sheet, then serve immediately with a side of fresh-cut cilantro and cooked beans.