Monday, April 6, 2009

Cilantro & Garlic Baked Tomatoes

Serves 2 as a side

1 tomato
1/4 cup packed fresh basil cilantro, washed well and spun dry
1 garlic clove
½ tbsp extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste
Coarsely grated cheese for topping (optional)
Preheat oven to 400° F.
Halve tomato lengthwise and scoop out seeds with a small spoon. Arrange tomatoes in one layer, cut sides up, on a non-stick or lightly oiled jelly-roll pan.
In a small food processor blend cilantro, garlic, oil, salt, and pepper until mixture forms a paste and spread about 1/2 teaspoon in each tomato half. Top with cheese if desired.
Bake tomatoes 30 to 40 minutes, or until tender and juicy but intact, and cool slightly before serving.

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