Roasted Tomato Rice Salad

So I'm trying to eat healthier now (ignore the previous post with cinnamon rolls), by eating less fat during the day and less carbs and fat for dinner.
Learning to cook rice (and eat them) has opened up the doors to a bunch of new recipes. One of which I really wanted to try was the rice salad.
The concept of rice in a salad is kind of weird for me, and yet, so novel enough that it's almost intriguing. (yes, i am aware that i am a moron who has never heard of rice salad before)
I couldn't find any good recipes that didn't include salad dressing-which I don't have-so I ended up improvising from a roasted tomato salad recipe instead.



Roasted Tomato Rice Salad

1 big tomato
1/2 onion, sliced
1 clove garlic, chopped
1 tablespoon dried basil
3/4 cup cooked rice (cooled)
2 tablespoons sunflower seeds
1 teaspoon raisins
3 teaspoons olive oil
1 teaspoon red wine vinegar
1/4 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper

1.Slice tomato lengthwise into three pieces.
2.Preheat the oven to 200 degrees C (392 degrees F). Combine the 2 teaspoons olive oil, garlic, basil, salt and pepper in a bowl, add onions and tomatoes and toss lightly until coated.
3.Place a piece of tin foil on your roasting pan, arrange onions in the base and place tomatoes on top of the onions. Fold up the sides of the tin foil to cover the vegetables.
4.Roast for about 20 minutes. When the tomatoes are soft, remove from the oven, discard the excessive juice and transfer to a serving dish.
5.In another bowl, mix together rice, seeds, raisins, 1 teaspoon olive oil, vinegar, sesame oil, sugar and salt. Pour over tomatoes in the dish and serve-or-if you want to make a rice tower thingie, use a piece of tomato as the base, then add a layer of onions, then a layer of rice (and so on). It’s a cute presentation~