I don’t know about you but I can’t seem to finish all the tomatoes I’ve been buying at the farmer’s market. I’ve made them so many different ways I’m exhausted. I promise myself each week that I’m not going to buy any but they look so beautiful I can’t help myself. I get completely carried away and … WHAM! … there’s another 10 pounds of them sitting on my kitchen counter!
This is probably the easiest recipe I’ve posted so far and it’s inspired by Alice Waters. Iâ€™m not sure where or when I saw her make this but the simplicity of it is wonderful and the flavor’s intense. I used a combination of baby red plum tomatoes and tiny yellow tomatoes but any kind will do.
Whole Roasted Tomatoes
Take a couple of cloves of garlic and wudge them in between the tomatoes. You can use as much or as little garlic as you like. Even if youâ€™re not a garlic lover use at least a little because it brings a note of flavor thatâ€™s important.
Take 5-10 leaves of fresh basil and chiffonad them. Sprinkle over the tomatoes and then drizzle olive oil all over the top.
Remove from the oven and let cool slightly.
You can use these tomatoes as a topping for bruschetta or pasta, as a filling for a panini sandwhich or you can puree the whole mess and serve as a soup. The uses are endless! Let me know how you use them!