23 October 2010

Baked Tomato-Garlic "Sauce"

from Better Homes & Gardens, August 2010 (maybe?)
This is really delicious and super easy.

Enough beautiful similarly-sized tomatoes to cover the bottom of your 9x13 in a single layer
1/4 - 1/2 c. EVOO
7 garlic cloves, peeled, split lengthwise, and that little green shoot part removed
Coarse salt (1 - 2 tsp.) and freshly ground black pepper
Goat cheese or feta cheese

1. Preheat oven to 325.

2. Arrange tomatoes in a single layer in 9x13 baking dish (make sure it's glass or earthenware, not metal, which is reactive, whatever the heck that means). Stick the garlic halves in between the tomatoes. Pour EVOO on evenly. Sprinkle with salt and pepper.

3. Bake for 45-60 minutes or until skins split and soften, but tomatoes still retain their shape.

4. Serve hot, warm or at room temp. We smashed ours up and made it into kind of a sauce, just stirring the smashed tomatoes and garlic up with the olive oil that was floating around in the bottom of the dish. Then we tossed the baked "sauce" with some pasta (radiatore, I do believe it was) and feta cheese.

The recipe suggests spooning or mashing the tomatoes over slices of toasted bread and serving with goat cheese. Either way... yum. Roasting the tomatoes gives them this awesome sweetness that even Ken liked. And you know he hates tomatoes usually.

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