Garlic-Roasted Tomatoes

[Guest guest]

Garlic-Roasted Tomatoes

 

4 1/2 teaspoons extra-virgin oil

1 teaspoon fine sea salt or kosher salt, divided

6 large plum tomatoes, halved lengthwise

2 cloves garlic, finely chopped

1/3 cup dry bread crumbs

1/4 cup chopped flat-leaf parsley

1 teaspoon salt, divided

freshly ground black pepper

 

Preheat the oven to 400 degrees. Brush an 8-inch square baking dish with 1/2

teaspoon of the oil or coat it with cooking spray.

Salt the cut sides of the tomatoes with half the salt. Set them on a plate.

Heat 1 tablespoon of the remaining oil in a medium nonstick skillet over

medium-high heat. Arrange the tomatoes in one layer, cut side down, in the pan

and cook until lightly browned, 3 minutes. You may have to do this in two

batches. Fit the tomatoes cut side up in the prepared baking dish, making one

snug layer. If the skillet is burnt, wipe it out.

Return the skillet to medium-high heat and add the remaining oil. Saute the

garlic until it starts to color, 2 minutes. Off the heat, mix in the bread

crumbs, parsley, the remaining salt, and 3 or 4 grinds of pepper. Sprinkle the

seasoned bread crumbs over the tomatoes.

Bake the tomatoes uncovered for 10 minutes, until the bread crumb topping is

browned. Cool 20 minutes and serve warm or at room temperature.

Note: Unripe plum tomatoes that sit at room temperature for a few days until

they are deep red taste noticeably better.

Serves 6.

 

 

 

 

Ahhh...imagining that irresistible " new car " smell?

Check outnew cars at Autos.