Food Focus
Vegetarian Options – A Great Side Dish!
By: Jessica Iclisoy
Yikes, inspiration struck and you bought way too many tomatoes! Not to worry, here’s an easy and delicious way to get your money’s worth.
What you need:
- Casserole dish or cast iron pan
- Tomatoes - enough to snuggly fit the dish/pan when cut in half
- Salt and pepper to taste
- Herbs de provenance; don’t have it? Create your own by mixing thyme and oregano and even a little rosemary. Fresh or dried.
- Garlic - leave them whole and in their skins. They will roast and become mild, creamy and nutty; simply squeeze out directly into your mouth—now, what kid doesn’t love this! Allow at least two per person.
- Olive oil
- Bake at 450 F
How to:
- Wash the tomatoes (I dilute our Super Sensitive bubble bath or wash for this) rinse well and dry
- Cut tomatoes in half and fit into your baking dish – a snug fit is what you’re after
- Tuck in garlic cloves in open spots
- Sprinkle with herbs, salt and pepper
- Drizzle with olive oil
- Place into a 450 degree oven
- Bake for 30 minutes or until you see some color on top and it is baked down about 20%
- Check every 10 minutes or so and rotate the vessel if you see one side is cooking faster
- Allow to cool for 5 minutes before serving as the tomatoes will be HOT!
- Serve directly from your baking vessel as it is hard to transfer the tomatoes without destroying a few.
- Soak up the ‘sauce’ that accumulates at the bottom of the vessel with crusty country loaf bread
- Enjoy!
