Zsuzsa was rediscovering the wheel again and decided to roast some tomatoes. It’s that time of year again. I was getting my camera when I thought… eh, I will look it up how others do it. The first one that caught my eye was the Lebovitz recipe. I had to laugh, he is such a boy the way he cooks, effortlessly just throws it together. Me? I slice it and even in the baking dish the tomatoes are lined up neatly… Perfectionism is a curse I know and the end results do not always justify the means. However… here is my take on it. Serve it with meat as a side dish or use it for crostini. Either way, it will be deliciously tomatoey.
OVEN ROASTED TOMATO SLICES
4 wine ripened round tomatoes
cooking spray
salt and pepper to taste
2 Tbsp of fresh finely chopped herbs [I used 1 Tbsp parsley and 1 Tbsp oregano]
2 tbsp extra virgin olive oil
• Preheat the oven to 350F.
• Spray a glass baking dish with cooking spray.
• Wash the tomatoes and slice each tomato horizontally into 3 parts.
• Set aside the very bottom and the top section for a different use.
• Arrange the tomatoes in the baking dish, leaving space in between the tomato slices.
• Season the tops with salt and pepper and sprinkle with the freshly chopped herbs.
• Drizzle with olive oil.
• Roast in preheated oven for 35 minutes.
• Remove from heat and with a spatula immediately transfer tomato slices to a serving tray.
• Do not let the tomatoes reabsorb any liquid.
• Add the remaining liquid to soups or sauces or discard.
• Serve immediately or reserve roasted tomato slices for a different use.
