Rapid-Roasted Tomatoes

comments (0) January 29th, 2009     

---

---

Ingredients:
12 medium tomatoes
2 sprigs fresh rosemary, about 4 inches long
1/2 cup olive oil
10 garlic cloves, sliced or chopped
1/4 cup red wine vinegar
Coarse salt
Freshly ground pepper

Makes 3 to 4 cups

Cooked this way, tomatoes are juicy and make a great quick, chunky tomato sauce. Or toss them with fresh pasta, garden herbs, and feta cheese.

Preheat the oven to 450°F. Wash and core the tomatoes, and cut them in half. If using plum tomatoes, cut from end to end; with regular tomatoes, cut through the middle. Remove and chop the leaves from the rosemary sprigs.

On a baking sheet or in a shallow cas­serole pour half the olive oil and spread evenly. Sprinkle with the garlic and rosemary. Place the tomatoes cut side down and dab with the vinegar and the remaining olive oil. Salt to taste and add a few grinds from the peppermill.

Place in the preheated oven for a few minutes until the pulp has softened and the skin blistered. Remove from the oven, pick off the skins and discard them. You can serve the tomatoes right from the oven or store them in their own juice in the refrigerator.

Recipe by Carole Peck
April 1999
from issue #20

---

posted in: tomatoes, side dish, roasted vegetable

---

---