Dec 12 Alsatian Roasted Tomatoes

Ingredients

• 4 ripe tomatoes, stemmed and halved
• Olive oil
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1 tbsp (15 mL) balsamic vinegar
• 1/4 cup (60 mL) breadcrumbs
• 1 tbsp (15 mL) fresh parsley, chopped
• 1 tbsp (15 mL) fresh oregano, chopped
• 1 tbsp (15 mL) fresh tarragon, chopped
• 1 tsp (5 mL) whole black peppercorns
• 1 tsp (5 mL) sea salt

Directions

Preheat oven to 350 F (180 C). Cover a baking sheet with foil and place cut tomatoes facing upwards onto sheet. Drizzle tomatoes generously with olive oil and sprinkle each one with shallots, garlic and vinegar. Bake in oven for 1 hour or until soft (will depend on size of tomatoes). Remove from oven and let cool. Heat 1 tbsp (15 mL) of olive oil in a skillet set over medium heat and toast breadcrumbs until golden. Dust tomatoes with breadcrumbs and herbs. Season with fresh cracked pepper and sea salt. Serve two halves to each person with a little of the reserved liquid from the baking sheet drizzled on top.

Serves 4