Bold and beautiful roasted tomatoes go wonderfully with any grilled or roasted dish. I like them with eggs for a summer breakfast too.
4 medium tomatoes (not too soft)
2 large tomatoes (ripe but firm)
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 teaspoon minced garlic
1 tablespoon minced tarragon
2 tablespoons chopped parsley
2 tablespoons butter, malleable (not too soft)
Preheat oven to 400 degrees.
1. Bring about 1 quart of water to a boil. Have a medium bowl with ice cold water next to the stove. Remove the core from the 2 large tomatoes and make an “x” with a knife through the skin on the blossom end of the tomato. Place the tomatoes in the boiling water just until the skin begins to peel from the pulp; this should take about 30 seconds. Place tomatoes in ice water. Remove and discard the peel and the seeds. Chop the tomatoes in to small dice.
2. In a small sauté pan add the oil and the diced tomatoes along with a pinch of salt cooking until the liquid has evaporated. This should take about 10 minutes.
3. Remove the saute pan from the heat and add the salt and pepper along with the garlic, tarragon, parsley and swirl in the butter. Be careful to not let the butter separate it should soften and stay creamy. Taste and correct the seasonings.
4. Slice the top 1/3rd off of each of the medium tomatoes. Remove the seeds trying not to break the skin. Season the inside with salt and pepper.
5. Divide the tomato mixture into 4 parts and fill each tomato with 1/4th of the mixture. Place stuffed tomatoes in a baking pan and cook for 10-15 minutes in the top 1/3rd of the oven. Serve hot.
Copyright © Julie Logue Riordan, Cooking with Julie