Use the roasted tomato slices as a side dish with grilled chicken breasts, meat, and seafood or in a salad of alternating slices of tomato and mozzarella, a variation on a classic Italian summer dish.
Yield: 4 servings
Time: 45 minutes
Ingredients
2 pounds fresh large tomatoes, washed, pat dried
1 cup Italian parsley, leaves only, washed, finely chopped
3 garlic cloves, peeled, finely chopped
2 tablespoons olive oil
Sea salt and black pepper
Method
Preheat the oven to 400 degrees.
Mix together the chopped parsley and garlic. Remove the remnants of th
e stem on top of the tomatoes, cut into 1/2" thick slices, lay on a Silpat sheet or a piece of aluminum foil on a baking tray, top with a sprinkling of parsley-garlic mix, drizzle with olive oil, and season with sea salt and freshly ground black pepper.
Roast 30 minutes or until the tomatoes give off their liquid and the topping is lightly browned. Remove from the oven to cool on a baking rack. Use a rubber spatula to reserve the liquid on the baking tray.
Serve at room temperature.
Variations
Before serving, top with a sprinkling of freshly grated Parmesan cheese.
Pour the roasting liquid, a mix of seasoned olive oil and tomato essence, onto the plate, then lay the tomato slices on top.
Arrange the slices on top of filets of fish, such as sole, halibut, or swordfish.
- Recipe courtesy of David Latt