Oven Roasted Garlic Oil Tomatoes
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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10 San Marzano tomatoes -- or other small to medium-size dry red plum or pear tomatoes
2 tablespoons garlic oil -- recipe below
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
Preheat the oven to 300F.
Cut the tomatoes in half and put them skin side down on a rimmed baking sheet. Drizzle with the garlic oil and season with salt and pepper. Sprinkle with thyme over the top.
Roast until they have wilted and shrunk by half. This should take about 2 to 3 hours.
Makes 20 tomato halves.
These are celestial and a cinch to make. Oven-roasted tomatoes are the next best thing to the Tomaisin, a tomato that - "Look, Ma, no hands!" - dries on the vine, developed by Dr. Arthur Schaffer of the Volcani Center in Israel. Orange Banana and Speckled Roman tomatoes are as sweet as apricots when oven-roasted and are perfect for sandwiches or with mozzarella. Larger plum tomatoes require longer roasting.
GARLIC OIL
5 garlic cloves, peeled
1 cup pure olive oil
Finely mince the garlic in a food processor.
Heat the oil in a small saucepan to about 140F. Add the garlic, remove the oil from the heat, and cool. Strain and discard solids, and place the oil into a jar.
Refrigerate for up to 1 week.
Makes 1 cup.
Description: "Tomatoes"
Source: "The Heirloom Tomato From Gardening to Table by Amy Goldman, Bloomsbury Press, 2008."
S(Formatted by Chupa Babi): "Aug 2008"
Yield: "20 tomato halves"
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Per Serving (excluding unknown items): 19 Calories; 1g Fat (64.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 109mg Sodium
Exchanges: 0 Grain(Starch)
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