Or...tomato! All summer, we've had access to lots of tomatoes. They're starting to dwindle, but I'm still buying them while they're looking good. The only problem is that Ira is not a fan of uncooked tomatoes. Even if I saute them, I think they're still not mushy enough for him. So in an effort to make both of us happy, I bought about 10 romas the other day with the intention of roasting them. It's something I've always wanted to try. After doing some research online on my favorite food blogs, I came up with a plan. Today I prepped the firm red wonders and threw them in the oven. You can see the before and after pictures above. I haven't decided if I'm going to turn them into a sauce, or a soup. I'll let you know...
about a dozen (or less) small tomatoes sliced lengthwise
6 or 7 cloves of garlic
herbs of your choice (I used basil, but marjoram or oregano would be lovely)
salt and pepper
Grease the pan or shallow baking dish with some olive oil. After slicing the tomatoes, place them skin side down on the pan. Nestle the garlic in between the tomatoes and spread the herbs on top. Drizzle with olive oil and sprinkle with salt and pepper. You can blend and add stock to make soup, or toss together with pasta, or something else even more exciting!