Roasted Plum Tomatoes

Name: Roasted Plum Tomatoes
Yield: 4–6 servings
Ingredients: 10 large plum tomatoes; 4 large garlic cloves, minced; 3 tablespoons fresh or dried bread crumbs; 2 tablespoons minced fresh basil; 2 tablespoons minced fresh parsley; 3 tablespoons extra virgin olive oil; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4–6 servings

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Ronnie's Notes

This dish is delightfully versatile and one I make often because it goes with a wide variety of foods from grilled, roasted, or baked fish, chicken, beef, or lamb to meatless dishes like Bulgur Wheat with Lentils, Caramelized Onions and Mushrooms (page xx), salads such as Potato-Corn Salad with Basil Vinaigrette (page xx) or other vegetable dishes such as Garlic and Onion Smashed Potatoes (page xx) or Herb-Roasted Carrot and Parsnip “Fries” (page xx). It will also add bright color to a dinner plate. All that plus it tastes wonderful whether you serve it hot, warm, or at room temperature.

Ingredients

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Scale Recipe

10 large plum tomatoes
4 large garlic cloves, minced
3 tablespoons fresh or dried bread crumbs
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste

Instructions

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Preheat the oven to 425°F.

Cut the tomatoes in half lengthwise and place them cut-side up in a baking dish large enough to hold them in a single layer.

Scatter the garlic on top.

Sprinkle with the bread crumbs, basil, and parsley.

Drizzle the olive oil on top and season to taste with salt and pepper.

Bake for 25– or until the tomatoes are soft and the bread crumbs are crispy.

Yes RF Makes 4–6 servings.

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