The Chefs
Recipes
TV Airing Schedule
Contact Us!
Home

Major funding provided
in part by
Link to looksmart.com

Distributed by PBS
Link to PBS home page

Produced by
Link to West 175 Enterprises Inc.

PBS Sponsor Station
Thirteen WNET
Link to Thirteen WNET

Delia Smith   Delia Smith

Featured Recipe

Roasted Tomato Salad

SERVES 4 TO 6 AS A FIRST COURSE

12 large tomatoes
Salt and freshly ground black pepper
2 large or 4 small cloves garlic, finely chopped
2 tablespoons extra-virgin olive oil
12 large fresh basil leaves

The Dressing

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar

The Garnish

12 large fresh basil leaves
24 black olives

(You will also need a shallow roasting pan about 16 x 12 inches, oiled.)

Preheat the oven to 400°F.

First, skin the tomatoes:  Pour boiling water over them and leave them for 1 minute, then drain, and as soon as they are cool enough to handle, slip off the skins.  (Protect your hands with a cloth if necessary.)  Now cut each tomato in half, place the halves in the roasting pan (cut sides up), and season with salt and freshly ground pepper.  After that, sprinkle in the chopped garlic, distributing it evenly among the tomatoes.  Follow this with a few drops of olive oil on each one, then top each one with half a basil leaf, turning each piece of leaf over to get a coating of oil.

Now place the roasting pan in the top half of the oven and roast the tomatoes for 50 minutes to 1 hour, or until the edges are slightly blackened.  Then remove the pan from the oven and allow the tomatoes to cool.  All this can be done several hours ahead.

To serve the tomatoes, transfer them to individual plates, place half a basil leaf on top of each tomato half, then beat the oil and balsamic vinegar together and drizzle this over the tomatoes.  Finally, top each one with an olive.  Lots of crusty bread is an essential accompaniment to this dish.

Wine Recommendations by Wine.Com:

1998 Domaines Bunan Rosé "Moulin des Costes,"
Bandol, France

1998 La Cadalora Pinot Grigio, Trentino


Cookbook available in March 2000.
Call 1-800-514-9046 for more information.

| Chefs | Recipes | TV Schedule | Contact | Home |