To accompany my previous post, I have a recipe for oven roasted tomatoes that will make your pallet tingle. Great on there own, pureed on top of pasta, or added to sauce, these tomatoes are simply sophisticated and dressed to impress!
¡ INGREDIENTS !
- 12 plum or roma tomatoes*
- 2 Tbsp olive oil plus extra for coating
- 3 cloves garlic finely chopped**
- 2 Tbsp fresh flat leaf parsley finely chopped
- 1 1/2 tsp fresh thyme finely chopped
- Salt + Pepper to taste
*Roma tomatoes are just a variety of plum tomatoes that originated in Italy...in the states the names are used for the most part interchangably!
**Do NOT use a garlic press...I say chop it I mean chop it!
¡ DIRECTIONS !
- Preheat oven to 400 degrees
- Slice tomatoes in half and coat with olive oil *
- Arrange on a baking tray cut side up and sprinkle with salt
- Roast on middle rack for 1 hour or until they begin to caramelize
- While tomatoes are roasting, chop fresh herbs and garlic and combine with 2 Tbsp of olive oil
- Once tomatoes begin to caramelize, remove from oven and top each tomato with a small amount of the olive oil herb mixture.
- Return tomatoes to oven and cook for 10-15 minutes longer or until garlic begins to brown and herbs start to crisp
- Remove from oven and serve as a side dish, puree and serve over pasta, or remove skins and add to a tomato sauce!
¡ PICTURES !
 |
| After 1 hour |
 |
| Tomatoes after 15 extra minutes |
 |
| Tomatoes in a food processor |
 |
| Pureed Tomatoes |
 |
| Pureed tomatoes atop pasta with pan fried zucchini...look familiar :) |
No comments:
Post a Comment