Tuesday, July 19, 2011

Garlic Tomatoes

My husband and I wanted a light and Spanish dinner. So… we made some vegetarian tapas. We roasted asparagus and zucchini with olive oil, salt and pepper. We also made Garlic Tomatoes, Pan-fried Leeks and Stuffed Mushrooms.
Wash and slice 
Serves 6
  1. 1.Preheat the oven to 425F/220C.
  2. 2.Cut 8 deep red tomatoes lengthwise and arrange, cut-side up, in a single layer in a large ovenproof dish.
  3. 3.Tuck 3–5 fresh thyme sprigs in between the tomatoes and 16 garlic cloves (unpeeled).
  4. 4.Drizzle with 1/4 cup olive oil. Season with salt and pepper.
  5. 5.Bake the tomatoes in the preheated oven for 40–45 minutes, or until the tomatoes are softened and beginning to char around the edges. 
  6. 6.Remove and discard the thyme sprigs. Garnish with 3–4 fresh thyme sprigs.Serve hot. Squeeze the pulp from the garlic over the tomatoes at the table.

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