by Irini Kotroni

Created on: October 21, 2010

This dish is unbelievably simple and quick to prepare, yet gives the impression that you have spent hours preparing it. It is extremely versatile, without the optional cheese it is a vegetarian dish and can be used as a starter, a main course, a side dish – it’s great at a barbecue or pot luck supper. 

It is a wonderful ‘social’ supper dish to have with friends; leave the tomatoes in the roasting tray and just keep eating and mopping up the oil and herbs liquid until it has all gone. It is also a great way to use up a glut of tomatoes.

Give it a whirl although the recipe suggests large tomatoes, medium size ones can be used to fit into appropriate serving dishes. If you have the dish as a starter use one tomato per person otherwise you can double or even triple the quantities, they taste just as good the following day when all the juices have had time to fuse overnight and you experience a mini-taste explosion when you eat them.

ROASTED TOMATOES

as a starter dish to serve 4-6 people.

12 large tomatoes

4 medium cloves of garlic, finely chopped

4 shallot onions, finely chopped - optional

2 tablespoons of extra virgin olive oil – the younger the better to give a peppery taste

12 large basil leaves

12 large mint leaves (optional)

Freshly ground black pepper

Sea salt

Mozzarella or cheddar cheese as a topping - optional

Dressing

2 tablespoons extra virgin oil

2 tablespoons of good balsamic vinegar

Garnish

Roughly chopped fresh basil leaves

Roughly chopped oregano leaves – optional

experiment to discover your own herbal preferences

12 large black olives (Kalamata olives are excellent)

What you will need

One large shallow roasting dish at least 16 x 12 inches or 40 x 30 cm

cut one tomato in half and place it in dish to see if all your halved tomatoes will fit in the one dish.

Sharp knife

Vegetable chopping board

Cooking time = 50-60 minutes

1        Preheat oven to 400F, 200C or gas mark 6.

2        Cut the tomatoes in half around the middle, plumpest point and place cut side up neatly in the roasting tin.

3        Add salt and pepper to season.

4        Add the chopped garlic and shallots (optional) sprinkling them evenly over the tomatoes.

5        Add a few drops of olive oil and place one large basil leaf and one large mint leaf (optional) on top of each tomato and sprinkle with a few more drops of olive oil to each.

6        Place the roasting tin in the top half of the oven and roast for 50 minutes, take out of oven and add a little mozzarella or cheddar cheese and put back in oven for a further 10 minutes or until the edges of the tomatoes have blackened and the cheese has melted.

7        Remove hot dish carefully from the oven. It can be put to cool at this stage and used later.

8        Whisk the oil and balsamic vinegar together to make a thick-ish consistency and pour over the tomatoes.

9        To serve either leave the tomatoes in the roasting tin or place onto individual plates, top each with a lovely plump juicy olive and then sprinkle with the chopped herbs.

10    Serve with a green salad and lots of Italian crusty bread and be sure to dip the bread to mop up the wonderful fusion of the herbs, olive oil and balsamic vinegar that are in the roasting dish.

11    Accompany with a cold crisp white Italian wine and enjoy.

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