Italian-style Roasted Tomatoes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Fresh tomatoes and herbs to make a quick and easy dish. Can be used as a tomatoey primavera for pasta or rice; or as a side dish by itself. Ingredients:
a liberal amount of extra virgin olive oil |
8 - 10 fresh garlic cloves |
6 - 8 large, fresh tomatoes |
fresh basil |
fresh oregano - preferably greek (the scent is out of this world) |
fresh thyme |
juice of one large lemon |
1/4 - 1/2 cup of good red wine |
ground sea salt or steak seasoning - to taste. |
Directions:
1. Wash tomatoes thoroughly in clear water.
2. Quarter tomatoes. Leave skins on.
3. Pick up each tomato quarter, hold over sink, and squeeze water out with both hands (Be careful - if you're not careful, you can wind up with tomatoes flying across the room! I speak from experience, unfortunately).
4. Crush and chop garlic cloves.
5. Squeeze and seed lemon.
6. Add all ingredients, including wine, to large bowl.
7. Add seasonings (salt or peppery steak seasoning - your preference).
8. Mix ingedients until all tomatoes are covered in the mixture of oil, garlic, wine, and lemon juice.
9. Lay all tomato quarters, skin side up, in a shallow roasting pan.
10. Tuck stems of herbs under tomato quarters (tomatoes should completely cover herbs and there should be herbs under each tomato quarter)
11. Broil for 6-8 minutes or until skins of tomatoes start to turn black.
12. Remove pan from oven.
13. Using a fork, remove skins (very hot - be careful!) and discard.
14. Put tomatoes back in oven and broil for another 14-18 minutes.
15. Remove pan from oven. Place in bowl.
16. Stir. Sprinkle your favorite grating cheese on top. Serve.
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