Ally's Kitchen
I detest wasting food. So, whenever I’m heading somewhere for a while, like more than a few weeks, I usually do a clean sweep of the refrigerator crisper, the fruit, and other perishable things like sour cream, milk, etc. and format them into something that I can freeze for later use. These ‘Charred & Roasted Garlic & Tomatoes’ would be one example…enter 5 large beautiful tomatoes, a fresh garlic bulb, basil and Italian parsley…will freeze well, and there’s boocoos of ways that I can use them in the future~~soups, sauces, toss with pasta, puree and make a casserole~~or just eat! The roasting and charring caramelizes the tomatoes and garlic and brings out some pretty intense new flavors…good stuff! Oh, yeah, this would be gluten free eating.
Makes: About 3 cups
Preheat oven to 425
What you need:
5 large fresh tomatoes cut in wedges
1 garlic bulb with pieces peeled and crushed
1/4 cup olive oil
Sea salt & Pepper (to taste)
1/2 cup chopped fresh basil
1/2 cup chopped fresh Italian parsley
What you do:
Place tomato wedges and garlic on a parchment paper lined cookie sheet & drizzle with olive, salt and pepper. Toss and coat all well. Roast in preheated 425 oven about 25 minutes. For more charring, put on broiler for another 5 minutes.
When done, remove and let cool about 15 minute. Then toss in the chopped basil and parsley. Ready to freeze or eat!
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Ally, I feel like this can be used as an appetizer. If you pair this with crusty bread and maybe a little more EVOO its a great appetizer with a white wine. I’ve gotta try this
awesome dish!
YOU are sooooooooooooo right, Machelle! Love that idea, just leave it on the browned parchment paper scorched cookie sheet, put a spoon there, and you have an elegantly rustic (not rusty!) app! xo Ally