Simplicity is sometimes the best thing you can offer food. Truffling this and foaming that doesn’t guarantee a better meal (and can sometimes result in a seriously missed opportunity). But a few simple ingredients, along with a simple process and yield a simply delicious result.
Take this dish for instance. It started out in my head. I had all of these extra tomatoes to use and a plethora of basil in the garden. But rather than throw together a salad, I wanted something that could be used in many different ways – a more versatile dish. Now I have to admit, I think this was inspired by a dish I read about elsewhere but I cannot for the life of me remember where or what it was. I will update if I can figure it out.
Oh, and it’s not the prettiest of finished results (see below) but it is rather tasty. Beware though, if you don’t like the taste of tomatoes, you shouldn’t try this. The taste is complemented, but not overridden by the other flavors.
Roasted Tomatoes, Garlic and Basil
3 cups grape or cherry tomatoes, halved
1/2 cup basil leaves, chopped
3 large cloves garlic, crushed and sliced
1 tbsp olive oil
kosher salt, generous amount
sea salt, to sprinkle
Preheat the oven to 425.
In a round oven-safe casserole, combine all the ingredients except the sea salt and mix well.
Cook in the preheated oven for 40 minutes. Remove from oven and stir well. Let sit for 10 minutes and sprinkle with sea salt just before serving.
- Combine with pasta and mix well.
- Use as a bruschetta – spoon over bread rounds, sprinkle with parmesan, cook in oven at 350 for 10 minutes.
- Use as a topping for a light grilled fish like tilapia.
This is my entry for Sweetnicks’ ARF/5-A-Day Tuesdays, an event that celebrates antioxidants and fruits and veggies. Check out the roundup later tonight.