Memorial Day Recipes

Garlic-Roasted Tomatoes

  • Print
Garlic-Roasted Tomatoes

Rating:

(0 votes) 0 0

Generously flavored with garlic and herbs, these baked tomatoes serve as a side dish or an antipasto. They are delicious even made with hard, unripe tomatoes. The ancient Greek physician Dioscorides claimed that garlic could clear clogged arteries.

Ingredients

  • 4 1/2 tsp extra-virgin olive oil, divided
  • 1 tsp fine sea salt or kosher salt, divided
  • 6 large plum tomatoes, halved lengthwise
  • 2 cloves garlic, finely chopped
  • 1/3 C. dry breadcrumbs
  • 1/4 C. chopped flat-leaf parsley
  • Freshly ground black pepper

Directions

Preheat the oven to 400 F. Brush an 8" square baking dish with 1/2 tsp. of the oil or coat it with cooking spray. Salt the cut sides of the tomatoes with half the salt. Set them on a plate. Heat 1 Tbs. of the remaining oil in a medium nonstick skillet over medium-high heat. Arrange the tomatoes in 1 layer, cut side down, in the skillet and cook until lightly browned, 3 minutes. You may have to do this in 2 batches. Fit the tomatoes cut side up in the prepared baking dish, making 1 snug layer. If the skillet is burnt, wipe it out. Return the skillet to medium-high heat and add the remaining oil. Sauté the garlic until it starts to color, about 2 minutes. Off the heat, mix in the breadcrumbs, parsley, the remaining salt, and 3 or 4 grinds of pepper. Sprinkle the seasoned breadcrumbs over the tomatoes. Bake the tomatoes uncovered for 10 minutes, until the breadcrumb topping is browned. Cool 20 minutes and serve warm or at room temperature.

Yield: 6 servings

Review this recipe:

Signup