This recipe (it's really more of a how-to) is an effortless way to transform those red globes into warm and juicy comfort food for this chilly season. Serve up a few tomatoes per person as a veggie side dish or puree the whole thing and use as a super tasty pasta sauce (don't forget to squeeze the garlic out of its skin first).
Option: Throw in a few whole jalapeno peppers to turn up the spice dial
- Casserole baking dish or cast iron pan
- Tomatoes - enough to snuggly fit the dish/pan when cut in half
- Salt and pepper to taste (use your fancy salt here, I love Fleur de Sel from the Camargue region of France)
- Herbs de Provenance; fresh or dried. Don't have it? Improvise and create your own fresh blend by mixing thyme and oregano and even a little rosemary, chop finely.
- Olive oil
- Garlic - leave them whole and in their skins. Allow at least two per person. They will roast and become mild, creamy and nutty; then simply squeeze directly into your mouth or spread on a piece of bread.
Ready to bake!
- Wash the tomatoes (I dilute CB Super Sensitive bubble bath or wash for this) rinse well to remove any soap residue and dry
- Cut tomatoes in half and fit into your baking dish – a snug fit is what you're after
- Tuck in garlic cloves in open spots
- Sprinkle with herbs, salt and pepper
- Drizzle with olive oil
- Bake at 450 F
- 30 minutes or when tomatoes are caramelized and the garlic is soft and creamy - check every 10 minutes or so and rotate the vessel if you see one side is cooking faster and for balanced cooking.
- Allow to cool for 5 minutes before serving as the tomatoes will be HOT!
- Serve directly from your baking vessel onto plates as it is hard to transfer the tomatoes onto a serving dish without destroying a few.
- Soak up the 'sauce' that accumulates at the bottom of the vessel with slices of crusty country loaf bread
Oven roasted to perfection!