Roasted Tomatoes
This is one of my favorite recipes. My mother always prepared this dish when tomatoes would get a little soft. There are no specific measurements.
Fill a square or oblong glass pan or even a pie pan.
Fill the pan with 2-3 layers, until the pan is half – 3/4 full.
Thinly slice tomatoes sprinkle with salt, set aside for 20 minutes, drain.
Layer the tomatoes with chopped basil, minced garlic, parmesan cheese, and a drizzle of good olive oil
Bake in an oven pre-heated to 400 until tomatoes are bubbly and slightly charred on the top.
When preparing for a farm event one year we chopped the tomatoes instead of slicing. We followed the same roasting directions and spooned them over a pan of Pasta Alfredo.
Cook pasta according to package directions. Drain. Mix with a little butter and cream and sprinkle with parmesan cheese.
Mix and top with the roasted tomatoes.
ROASTED TOMATOES MAY ALSO BE USED as a side dish, baked on top of a pizza, or puree for a tomato sauce.
