We had these last night for supper on the terrace–late, after the big heat had lifted.
I’d tried out a new courgette/zucchini recipe which was a complete failure! These tomatoes were supposed to be the accompanying vegetable.
In the end we settled for the tomatoes, a piece of toast with olive oil dribbled over it and a glass of red wine.
A light supper–as Nigel Slater puts it in the magazine article I found in an old notebook a couple of days ago.
The combination of olive oil, rosemary, garlic and parmesan is comforting and delicious.
10 medium ripe tomatoes–cut in half
2 cloves of garlic–peeled
2 stems of rosemary leaves–chopped fine
2 tablespoons olive oil
salt and pepper
3 tablespoons grated parmesan or more if needed
heat the oven to 200C/400F
- Put the garlic and rosemary with a good pinch of salt and a few grindings of the peppermill in a mortar.
- Pulp the garlic and the rosemary with the pestle.
- Add the olive oil and stir to make a rough paste.
- Cover a shallow oven tray with foil and bush it with oil.
- Place the tomatoes on it cut side up.
- Using a teaspoon smooth a little of the garlicky paste on each half tomato.
- Place the tray on the top rack of the oven and cook for about 20-30 minutes–the tomatoes should have softened and collapsed somewhat.
- Take them out of the oven and place a small pile of parmesan on each tomato half.
- Put the tray back in the oven for about 15 minutes, until the cheese has browned some on top.
- Serve with a piece of wholewheat/rye toast dribbled with olive oil.
- A very light supper–(the best tomato recipe for a while, pronounces Meredith!)–but we probably slept better for it!