Tomatoes are one of my favourite things to eat and as I have said before they retain far more goodness when cooked. So, this great tasting recipe makes a healthy light lunch or supper dish or an elegant starter.
Allow one large beef tomato per person. The recipe I have given here serves four.
INGREDIENTS.
4 large beef tomatoes. Skinned and halved.
1 garlic clove, finely chopped.
8 fresh basil leaves.
8 large black olives, pitted.
salt and pepper to taste.
Balsamic vinegar.
Extra virgin olive oil.
METHOD.
Place the tomatoes cut side up into a shallow roasting pan, season well and sprinkle over the crushed garlic. Drizzle a little extra virgin olive oil over the tomatoes. Place a basil leaf in the centre of each tomato. Roast in a moderate oven, 200c for 45 minutes. When cooked remove the tomatoes from the oven and allow them to cool. To serve add a few drops of balsamic vinegar, some more olive oil, another basil leaf and an olive on each tomato. Serve with a tossed green salad and some nice crusty bread.
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