Roasted Tomato Appetizer



Roasted Tomato Appetizer 

In ovenproof dish, lay down fresh herbs, I used whole stemmed leaves of basil and oregano.  Cut medium sized plum or salad tomatoes in half and place cut side down.  Sliver a few cloves of garlic and push in between tomatoes.  Add 1/4 to 1/2 cup good olive oil.  Salt and pepper and add a few red pepper flakes.  Bake in hot oven, 400 F. for 30 minutes or until nice and bubbly.  Serve with crusty toasted bread and a big spoon to spoon up all the juices.  It's a messy appetizer, but I've never known anyone to mind! 

You can read the original post, The End of Summer.

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