A different way to eat tomatoes is to roast them with a perfume of thyme and rosemary. A dish healthy serving of incoming or add a meat or grilled fish.
Ingredients per person:
3 Tomatoes ripe pear
6 cloves garlic, thyme and fresh rosemary Salt and salt
Maldon
extra virgin olive oil Freshly ground black pepper
Preheat oven to 200 º C for 15 minutes.
start by washing and drying tomatoes, we set out along the middle and going by placing cut side up in a baking dish along with garlic cloves, scatter the thyme and rosemary branches throughout pan (reserve a few for the end of the plate). Season and sprinkle the tomatoes with olive oil.
Place the tray in the oven and let it take hold for 40 minutes, until tender and will see them begin to singe a little top.
Once baked, remove the thyme sprigs and rosemary that are burned. Place tomatoes on a plate. Cut some fresh leaves of thyme and rosemary into small pieces and scatter over tomatoes. Sprinkle with a bit of broth that have brought the roast and sprinkle with Maldon salt.
Notes:
-This dish can be served both hot and cold, the more time passes since its development more up the flavor of the herbs.
-The choice of plum tomatoes is to be such a perfect tomatoes and roasted to make them flavorful, are the tomatoes used for canning in the summer.
"One way to use leftover or different if we prepare the tomatoes is to remove the pulp of the tomato, place it on top of toast and put a slice of goat cheese or mozzarella di Bufallo above. It is delicious as a starter.
Bon appetit.
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