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.
