Recipe by periwinklejenn
A simple, healthful side dish. A good use for winter tomatoes, which can be less flavorful.
Top Review by Muffin Goddess
I adore these! I guess I'm partial, because I just love tomatoes in any form, as well as any roasted veggie, and this was certainly no disappointment! I could've just stood over the pan and eaten them all, but I exerted some self control and put some away to be used on a homemade chicken sort-of-margarita pizza. I think that with a little imagination, I could find lots of great uses for these beyond simple side dish (such as lasagna, soups, topping grilled chicken or fish). My copy of this recipe is destined to become yellowed, stained and crunchy, that's for sure! Thanks for posting! Made for PAC Spring '10 :)
- 1⁄2 cup olive oil
- 4 garlic cloves, minced
- 1⁄4 cup fresh basil, chopped
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 lbs roma tomatoes, halved lengthwise
Directions See How It's Made
- Preheat oven to 400°F Line a baking sheet with foil, and coat lightly with some of the olive oil.
- In a small bowl, combine the remaining olive oil, garlic, basil, crushed red pepper, salt, and black pepper.
- Place tomatoes cut-side up on the baking sheet. Brush with the olive oil mixture.
- Bake 25-30 minutes, or until the tomatoes have softened and are sizzling, with the edges slightly charred. Serve hot.