Roasted Tomatoes

Photo: flickr user Crystl

Ingredients

4 cls Garlic, peeled

4 mediums Ripe fresh tomatoes, about 1 ¼ lbs. peeled (570 g)

Olive oil cooking spray

teaspoon Salt - optional (1.25 ml)

Freshly ground pepper to taste

2 tablespoons Minced fresh basil OR parsley (30 ml)

Preparation

This is a useful side dish to have on a cold wintry night when tomatoes are not at their best. The slow roasting at very low heat greatly improves their flavor; by the end of the baking rime they are almost caramelized.

For an easy pasta sauce, double the recipe and process in a food processor or blender.

Preheat oven to 300F (150C). Insert a whole garlic clove in the stem end of each tomato. Place tomatoes stem end down on a small baking sheet lightly sprayed with cooking spray. Spray tomatoes as well; sprinkle with salt and pepper. Bake for 2 hours, until tomatoes begin to caramelize. Remove from oven and transfer tomatoes to serving plates. Sprinkle with fresh basil or parsley.

Makes 4 servings.