Monday, May 9, 2011

Roasted Tomatos

I love tomatoes. I will eat them any way that I can. One of my earliest memories is of my Great Grand Father salting a raw tomato and taking a huge bit out of it. How Italian!

This recipe is particularly good because the tomatoes are literally exploding with juices when you cut into them. Its perfect for dipping bread into or just eating on its own.

-2 heirloom Tomatoes (Cut in half)
-1/3 cup of olive oil
-Basil, bay leaf, oregano-any beloved Italian herb
-4 cloves of garlic (Minced)

Preheat oven to 450 degrees.

Take halved tomatoes and place them in a baking pan. Mix olive oil and herbs. Brush over the tops of the tomatoes with a pastry brush.

Place in heated oven for 45 minutes. About half way through the 45 minutes, toss garlic onto the top as well. In my experience if you put it onto the tomatoes with the oil and spices it will char.

Take out of oven. Garnish with bay leafs, salt and pepper if desired. The tomatoes should be golden or black around the top rims.


Chucky said...

Can you say healthy? Oh, I supposed you already have. :) This looks deliciously simple.

Thanks for sharing what I am certain will be one of life's simple pleasures to the taste buds!

Allison Ralston said...

Erika, What would you suggest serving this with? Yummy bread?

Vegged out said...

I am trying to cut back on my bread but for this one I love it with it! The tomatoes are so juicy that it is great to use the bread to soak up all of that liquid!