Monday, 11 February 2013

Oven Roasted Tomatoes



Kung Hai Fat Choi, I hope everyone has a happy and prosperous year of the snake! Today I have been studying for my nutrition exam, the weather is beautiful and I should go out. But I am off to the fireworks and lion dance at the Royal Hong Kong Yacht Club tonight and want get some studying done. I am going hiking tomorrow then having a barbecue tomorrow afternoon and don't want to feel to guilty about not studying on my days off.

sliced tomatoes in baking dish
For my Chinese new year post I have made roasted tomatoes, well its not very Chinese but they are red so I figure thats got to be lucky! I had a few to many tomatoes laying around that were getting a bit soft, so I decided to make some oven roasted tomatoes today.  You can use them in a variety of dishes like pasta, pizza, salad or just simply put them on a slice of toast. On top of my roasted tomatoes on toast I had some fresh basil and grated romano cheese.
tomatoes with minced garlic, brown sugar, olive oil, salt & pepper
Oven Roasted Tomatoes 
Tomatoes (i used 3 large and about 20 cherry tomatoes)
4 Tablespoons extra virgin olive oil
1 Tablespoon brown sugar
4 cloves of garlic, minced
Freshly ground salt & pepper

275°F 140°C
1. Preheat oven.
2. Slice tomatoes in half, lay on baking dish with cut side up.
3. Drizzle olive oil on top of tomatoes.
4. Sprinkle tomatoes with brown sugar and minced garlic.
5. Grind fresh salt and pepper on top of tomatoes.
6. Bake in oven for 2 hours. (large tomatoes may take longer)
tomatoes just out of the oven



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