Roasted Tomatoes

This recipe for roasted tomatoes can be found in Govind Armstrong's cookbook, "Small Bites Big Nights."

  • Yield: Makes 24 tomato “petals”
Roasted Tomatoes

Source: The Martha Stewart Show, September Summer 2007

Ingredients

  • 6 plum tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 5 sprigs fresh thyme
  • 4 sprigs fresh basil
  • Coarse salt and freshly ground black pepper

Directions

  1. Preheat oven to 300 degrees.

  2. Bring a medium saucepan of water to a boil. Prepare an ice-water bath. Add tomatoes to boiling water and cook 30 seconds. Drain and immediately transfer to ice-water bath until cool; drain.

  3. Cut a 1/4-inch piece from the bottom of a tomato so that it will stand upright. Starting at the top of the tomato, cut 4 petal-shaped fillets using a downward motion with a paring knife to remove the flesh from the seeded core; discard core. Repeat process with remaining tomatoes.

  4. In a large bowl, toss the tomato petals together with the oil, thyme, and basil; season with salt and pepper. Transfer to a nonstick baking sheet; roast until caramelized, about 45 minutes. Serve hot or cold. Store in a covered container, refrigerated, up to 1 week, if desired.

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