Thursday, May 10, 2012

Roasted Tomatoes

I had a friend over for lunch today and wanted to make some very rustic, tasty and light foods. I served my go-to dishes- roasted salmon, baked veggie medley, salsa verde... but I wanted to add a kiss of summer. Foraging through my kitchen for inspiration, I spotted some tomatoes I had purchased the other day and... Eureka!

I love roasted tomatoes. Even when they're baked through they look like little presents, tidily holding all these beautiful juices that are released to the cut of your knife. What adds dimension and depth is the extra virgin oil and herbs that I lovingly bathe my tomatoes in before putting them in the hot oven...It's just divine.

You can serve this as a side or as an appetizer with some fresh baguette!

10 tomatoes, washed and halved (preferably with their tops in tact)
3 tablespoons extra virgin olive oil
1 clove garlic smashed or grated
1 teaspoon finely chopped basil, oregano, rosemary and thyme (you can do all four, just one or another mix of fresh herbs..whatever you like!)
salt and pepper to taste
1/4 cup feta cheese

Place oven setting on broil.

Meanwhile, mix herbs, garlic and olive oil together.

Place tinfoil on a baking tray and rub a teaspoon of oil on it so that the tomatoes don't stick. Place the tomatoes close together, sprinkle with salt pepper and drizzle with the olive oil mixture, making sure to get the herbs and garlic on the tomatoes as well. Reserve any left over oil for finishing.

Place in the oven for 15-20 minutes or until your tomatoes soften and brown on the edges. This time may vary in your oven so check every five minutes. When they're done,  turn oven off, sprinkle generously with feta and return to the oven for 1 minute. Remove and spoon any extra oil on tomatoes. Serve hot or room temperature with fresh bread!

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