Garlic
Flat leaf parsley
Salt
Pepper
Extra virgin olive oil
Wash the tomatoes. Halve them across their equators and remove the core as a conical plug with a small knife. Hold each half upside down over a sink in turn and, with a finger, roughly remove a little bit of the juice/pip filling from each half. Place in a roasting tray cut surface up.
Garlic:
Cut off stem attachment.
Crush lightly to split skin.
Remove skin.
Halve across widest area.
Remove and discard green sprout (if applicable).
Flatten fully with the blade of a knife and the base of your palm.
Chop finely.
Wash and shake dry the parsley. Pick the leaves from the stem or you can cut the leaves away from a large bunch without too many consequences. Chop finely then chop both garlic and parsley together.
Sprinkle a small amount of this mixture (persillade) on each tom half. Season with salt and pepper. Finely drizzle each surface with extra virgin olive oil, using about 1/2 tbsp. per half.
Slide the tomatoes around in the tray a bit so they don't stick. Bake at 150C for around 50 minutes or until they look done basically! Half way through cooking (or several times if you like) it is vital to baste them with the liquid/oil mixture that should be in the base of the tray.
It's also important to let them cool a little bit even if they are to be served warm. They are nice at pretty much any temperature between fridge cold and warm.
A nice accompaniment to sausages and creamy mash I think.
Note: I have since done this with long thin tomatoes, baked on their sides, and using dried herbes de provence and rapeseed oil. These were very nice indeed.
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