Roasted Tomatoes and Mushrooms

[Guest guest]

Roasted tomatoes and mushrooms

 

 

6 large (540 g) (19 oz) egg tomatoes, halved

salt and pepper, to taste

8 teaspoons olive oil

1 clove garlic, crushed

1 teaspoons chopped fresh flat-leaf parsley

750 g (26 1/2 oz) button mushrooms

 

 

1. Preheat the oven to moderately hot (200 C) (390 F).

 

2.Place the tomatoes, cut-side up, in a large baking dish and sprinkle

with salt and pepper.

 

3. Combine oil, garlic and parsley; drizzle half of this mixture over

the tomatoes. Bake in a moderately hot oven for 25 minutes.

 

4. Add mushrooms to the dish, drizzle with the remaining oil mixture

and bake for a further 25 minutes or until tender, stirring mushrooms

twice.

 

 

Serves 6.