Roasted Tomatoes
When sun-dried tomatoes appeared on the scene in the 80s,I think we were all dazzled by their sensational taste.I remember them being slightly smoky,dried yet still plump and certainly succulent.Sweetly caramelized flavor of roasted tomatoes is glorious on grilled bread,simple roasted fish,or as a filling for a tomato tart.Drizzled with a little oil and sprinkled with fresh herbs,roasted tomatoes are perfect as a simple vegetable dish or as a component of a salad.
Roasted Tomatoes
Preheat the oven to 250 F(120 C)Line a baking sheet with aluminum foil.Cut each tomato crosswise into 3 thick slices.They should be at least 3/4 inch thick.Arrange the slices in a single layer on the prepared baking sheet and slowly roast until most of the liquid has caramelized(about 2 hours).Remove from the baking sheet with a metal spatula and use as desired.These will keep covered in the refrigerator for 2-3 days.
Roasted Tomatoes Provençal
Although I have never been served these roasted tomatoes in France,the flavor of the crumbs,redolent with garlic,thyme,and parsley,remind me of the best tastes of Provence.The secret is the fresh bread crumbs,a hint of thyme,and fresh flat-leaf parsley.Baked for a short while,the tomatoes become luxuriously soft and sweet.Finished under the broiler,the tops will be perfectly toasty.
How to roast tomatoes?Only the Best Recipes for You.To make roasted tomatoes we’ll need the following ingredients:
1.one large slice coarse bread(3/4 inch thick)
2.one medium clove garlic,coarsely chopped
3. three tablespoons chopped flat-leaf parsley
4. quarter teaspoon dried thyme
5.six ripe medium tomatoes
6.four tablespoons extra virgin olive oil
7.salt and coarsely ground black pepper to taste
Lightly toast the bread,then tear it into large pieces.Put the toasted bread in a food processor together with garlic and parsley.Pulse the machine on and off for 15 sec.The bread should be in medium-size crumbs.Remove the resulting mixture to a bowl and season with the thyme and generously with salt and pepper.
Preheat the oven to 350 F(177 C).Halve the tomatoes crosswise.Using a small melon baller,scoop out some of the center pulp.Discard the seeds,finely chop the pulp,and add it to the crumbs.Add two tablespoons of the olive oil and mix well.
Divide the crumb mixture evenly among the tomato halves.Place on a baking sheet and drizzle the tops evenly with the remaining two tablespoons olive oil.Bake until bubbly for 20 min,remove from the oven.Before serving,preheat the broiler.Broil the tomatoes 4-5 inches from the heat until the tops are golden,about 30 sec.Serve immediately.Enjoy your roasted tomatoes!
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