Sunday, October 28, 2007

Roasted Tomatoes

Well, the first frost of the season has hit us here in Chicago - and it was about time! This has been one of the longer growing seasons this year. From what I've read, the standard season is 121 days but this one has been closer to 135! So, if you still have tomatoes on the vine or have brought the green ones in to ripen (my great-grandmother used to wrap them in newspaper which helps speed up the process), here's a tasty way to put them to good use.

This is another great appetizer and I seem to make it almost every weekend once tomatoes arrive in the markets around June. Sometimes I serve the tomatoes whole or mash the roasted tomatoes in a large bowl and serve with fresh bread to dip into the resulting tomato sauce. This recipe is originates in Spain and is great for a simple "salad, wine & cheese" dinner.


6 medium tomatoes
Fresh Ground Pepper
Chopped Garlic
Olive Oil


1. Cut off the tops (1/4 inch) of the tomatoes so the flesh is exposed. Tomatoes should be ripe to very ripe.

2. Place tomatoes in light oiled casserole dish - tomatoes should not be too tightly packed nor should they slide around.

3. Sprinkle tops with fresh pepper, salt and as much chopped garlic as desired.

4. Drizzle tomatoes with olive oil - 1/2 tsp per tomato

5. Cover each tomato with 1 tbsp of bread crumbs

6. Bake at 350 degrees for 45 minutes but don't let tops get too dark. Tomatoes should be mushy but still hold some shape.

Serving: Place in a large bowl with pieces of breach - mash tomatoes slightly and spread on bread as a "tapa" dish.

Photo: Roasted Tomatoes by stuandgravy on Flickr