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Make these when tomatoes are in season. The slow roasting gives them an incredible flavor: serve with little toasts, or chop them up and toss with pasta or couscous.
Preparation facts
Servings: 10
Yield: 20 tomato halves
Ingredients
2 lbs (910g) Roma tomatoes, fresh and in season (about 10 tomatoes)
3 cloves garlic, minced
2 Tbs (30mL) extra–virgin olive oil
Directions
Preheat oven to 200°F (95°C).
Carefully cut tomatoes in half lengthwise and place cut side up on a shallow baking pan or cookie sheet. Drizzle olive oil and sprinkle minced garlic over tomatoes. Add a bit of salt and pepper, to taste.
Bake, uncovered for 4 hours or more. The tomatoes should be fairly shriveled looking and very aromatic.
Cool to room temperature and serve as an appetizer on crackers or thin slices of French bread.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
