Garlic-Roasted Tomatoes
(because it was requested!)
from Martha Stewart Everyday Food, September 2007
Garlic-Roasted Tomatoes
4 Large Beefsteak tomatoes (about 3 pounds), cored and halfed crosswise
2 tablespoons of butter cut into 8 thin slices (I think a drizzle of olive oil would work just as well!)
4 garlic cloves, thinly sliced
course salt and pepper
Preheat oven to 400 degrees F. Place tomato halves, cut side up, on a large, rimmed baking sheet (I covered the bottom with parchment paper for easier clean up). Dividing evenly, top with garlic, butter, salt, and pepper. Cook 40-45 minutes, or until tender.
from Martha Stewart Everyday Food, September 2007
Garlic-Roasted Tomatoes
4 Large Beefsteak tomatoes (about 3 pounds), cored and halfed crosswise
2 tablespoons of butter cut into 8 thin slices (I think a drizzle of olive oil would work just as well!)
4 garlic cloves, thinly sliced
course salt and pepper
Preheat oven to 400 degrees F. Place tomato halves, cut side up, on a large, rimmed baking sheet (I covered the bottom with parchment paper for easier clean up). Dividing evenly, top with garlic, butter, salt, and pepper. Cook 40-45 minutes, or until tender.