Category : Snacks & Hor d'oeuvres
Author : Sandy P
Hits : 5987
Date : 27/08/2009
2 lbs Roma tomatoes, quartered top to bottom, cored, and seeds scooped out with a spoon3 tbsp olive oil1 tsp Herbs de Provence, dried oregano, or dried basil1 tsp sugar1 tsp salt1 large garlic clove, minced1 large pinch of fresh basil, cut into long, thin stripsBaguette, sliced and toastedGoat cheese
1. Preheat oven to 325F. Place 2 tbsp olive oil in the bottom of a 9x13 Pyrex dish. Place the tomatoes in the dish cut side. Drizzle with another tbsp of olive oil. Sprinkle with the dried herbs, sugar, and salt. Roast tomatoes in oven for an hour. Remove, flip the tomatoes over, and roast for another 45 minutes, or until they''re deep red and starting to char. Remove from the oven and allow to cool.2. When cool enough to handle, cut the quartered tomatoes into a large dice. Place them in a glass mixing bowl and add the garlic, basil, and any oil remaining in the baking pan. Allow to stand at room temperature for an hour or so, or refrigerate overnight.Spread each slice of baguette with some goat cheese. Top with the tomato mixture and arrange on a platter.
Broccoli is available year-round from California, and available from Washington from June through October.
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