Monday, June 11, 2007

Roasted Fresh Tomatoes

2 lbs tomatoes

1 Tb extra virgin olive oil

1 garlic clove, grated

½ cup loosely packed shredded basil

Heat oven to 425.

Core the tomatoes with a paring knife. For medium or large tomatoes, cut them into quarters, and squeeze gently to eliminate the seeds.

Place the oil, garlic, and basil in a glass or earthenware bowl. Add the tomatoes and toss to coat with the oil and herbs. Placing them skin side up, transfer tomatoes to a glass or earthenware baking dish or a Pyrex pie plate.

Bake until the skin darkens, caramelizing to a deep, glossy brown, about 20 minutes. Season with salt and pepper.

Serve as a hot or cold side dish or as a topping for crostini, risotto, gnocchi, or pasta.

Source: The Essential Vegetarian Cookbook

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