Friday, February 15, 2013

Slow-Roasted Tomatoes

For Valentine's Day dinner, last night, I got wined and dined at home by my husband. He did an excellent job, scratch that an outstanding job. On the menu was: appetizers: grilled lemon pepper shrimp and st. germain cocktails, entree: pepper-crusted filet mignon, creamed spinach, slow-roasted tomatoes, dessert: peanut-butter chocolate fondue with strawberries, bananas, angel food cake bites, and a bottle of Rose Champagne. Oh. My. Goodness. He really blew it out of the park.

One of the things that really stood out to me in this wonderful dish was the slow roasted tomatoes. They were bursting of flavor and would be a perfect side dish for basically any meal and in any season. These were so excellent. They did not take much preparation, but they sure did impress me. Feel free to double, triple, quadruple, this recipe.
Source: Martha Stewart

3 Plum Tomatoes, halved lengthwise
1 tablespoon of Olive Oil
1 teaspoon of fresh Thyme Leaves or 1/4 teaspoon of dried
Coarse salt and freshly ground Black Pepper

First, pre-heat the oven to 325 degrees.

Next, place the tomatoes on a rimmed baking pan, cut side up. Drizzle them with the oil and thyme. Liberally coat them with salt and pepper.

Now, roast the tomatoes for 90 minutes until the tomatoes begin to collapse, brush occasionally with pan juices.


Happy Cooking,
The Barbee Housewife

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