Provencal Roast Tomatoes

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Provencal Roast Tomatoes

 

Recipe By :Patrica Wells, At Home in Provence pg. 113

Serving Size : 8 Preparation Time :0:00

Categories : French Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra virgin olive oil

12 tomatoes

sea salt -- to taste

1/4 cup mixed fresh herbs

( parsley, tarragon, basil and rosemary..) --

snipped with sissors

1/4 cup red wine vinegar

 

Halve tomatoes and core lenghtwise. Preheat oven to 400 degrees.

 

Heat the oil over moderately high heat in a large skillet. When hot,

place as many of the tomatoes as will fit, cut side down. Do not

crowd the tomatoes or they will steam not sear. Sear without moving

the tomatoes, until they are dark and almost carmelized, 3 to 4

minutes.

 

Transfer the tomatoes cooked side up to a baking dish. Overlap them

slightly as they will reduce as they bake. Continue until all the

tomatoes are seared. Season the tomatoes lightly with salt. Remove

the pan form the heat. Deglaze the remaining oil in the pan with the

viniger. Return the pan to high heat, scraping the bottom of the pan

to loosen drippings into the liquid. Pour over the tomatoes.

 

Place the baking dish in the center of the oven and bake uncovered

until the tomatoes are soft, shriveled and even a little black around

the edges ( about 30 minutes ) Serve hot, warm or at room

temperature.

 

Optional: Add parmasean cheese before placing tomatoes in the oven.

 

 

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Per serving: 99 Calories (kcal); 7g Total Fat; (61% calories from

fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 17mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0