- 5 garlic cloves
- 1/2 teaspoon salt
- several grinds of black pepper
- generous drizzle of olive oil
- dusting of basil
It’s going to be tomato season in a few months. One of the best homegrown vegetables out there. Works in plots, pots, and allotments. Nothing at the grocer’s market can even compare with real homegrown tomatoes, right?
And what could be better than eating a fresh piece of produce out of your garden? Well, tomatoes are actually more beneficial to your health, once they have been roasted or baked. The lycopene (cancer-fighting anti-oxidant) is more available and digestable in a tomato, after cooking.
So save this recipe for tomato season.
Use a glass baking dish. Place halved tomatoes, cut side up, in the dish. Drizzle with olive oil. Sprinkle with salt and pepper. Scatter minced garlic over it all. Dust with dried basil or chopped fresh basil leaves. Roast for 30 minutes at 325, then broil for 5 minutes to caramelize the top surface.
Remove from oven, allow to cool for 10 minutes. These will taste amazing! However, if you have some leftover, slip the skins off, put them into a blender and make soup.
I received this garlic chopper for my birthday from my son. He saw me admiring it at a friend’s house and insisted I get one too. Okay, so the Husband helped acquire it, but my son wrapped it and handed it to me. I like it. I rolls and little blades inside chop the garlic.
Raw, about to be cooked.
I always buy the sale items at the produce market, so last week I got this huge container of roma tomatoes for $1.49. They needed to be eaten right away, they were very ripe, so that’s what inspired this side dish. I also used some of the tomatoes in a Southwestern corn, pepper, avocado, and bean salad.
I had plans to turn the leftovers into soup by pureeing and adding cream, but my husband ate it all up for lunch the next day.