Oven-Roasted Whole Tomatoes
Whole, ripe beefsteak tomatoes
Coarse salt (sea salt or kosher salt)
Freshly ground pepper
This is a very flexible recipe. Stop the cooking whenever the tomatoes look
like something you want to eat. Roasted a shorter time, the custardy
tomatoes make an excellent side, served either warm or at room temperature.
Let them go a little longer, and they'll get drier and be great for eating
Heat the oven to 325°F. Slice the tops off the tomatoes, exposing the seed
cavities. Holding a tomato over a bowl, gently squeeze it to release the
juice and seeds. Use your fingers to completely clean out the cavities.
Save the juice for another use.
Set the emptied tomatoes upright in a shallow baking dish. Over each
tomato, drizzle about 1 tsp. of olive oil, sprinkle with salt, and grind
some pepper. Bake until the tomatoes are soft and collapsed.
Note: If you want, sprinkle minced garlic or chopped herbs into the tomato
cavities before roasting.
Recipe by Ruth Lively. From: Vegetable Gardener: April 2001, issue #32