In ovenproof dish, lay down fresh herbs, I used whole stemmed leaves of
basil and oregano. Quarter or halve plum, salad or slicing tomatoes 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. Sprinkle with salt and pepper and add a dash of 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!
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