Its a month or two before local tomatoes become available but I had the urge to use tomatoes, so I used meaty Roma's which will stand up well to roasting without breaking down into a sauce. I simply cut them in half and sprinkled them with chopped garlic, fresh oregano, kosher salt, pepper and a splash of extra virgin olive oil. Into a hot 400 degree (204 C) oven for about 20 minutes, then finished with feta cheese and fresh chopped parsley. Very good, but I am sure they will be better in a few months.
Sunday, May 09, 2010
Roasted Roma Tomatoes
Its a month or two before local tomatoes become available but I had the urge to use tomatoes, so I used meaty Roma's which will stand up well to roasting without breaking down into a sauce. I simply cut them in half and sprinkled them with chopped garlic, fresh oregano, kosher salt, pepper and a splash of extra virgin olive oil. Into a hot 400 degree (204 C) oven for about 20 minutes, then finished with feta cheese and fresh chopped parsley. Very good, but I am sure they will be better in a few months.
Subscribe to:
Post Comments (Atom)
1 comment:
Thank you so much for adding me on foodbuzz...it has been a pleasure to explore your blog this morning. I love roasted tomatoes, and I'm hoping to stop by the Italian market on my way home to pick up some tomatoes to make this recipe. Thank you for sharing!
Post a Comment