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Showing posts from March 14, 2010

Farmers' Market Fresh: Early Spring Tomatoes Roasted Whole or Sliced

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Judging by the night time chill, it's still winter, Southern California style. But a walk through the local farmers' markets (the Wednesday Santa Monica and Sunday Pacific Palisades Farmers' Markets) and you'd think it was summertime. Just about everything you could want is in the market, with the exception of fresh corn and pluots.


One of my favorite recipes, and one of the easiest, uses early spring tomatoes to good advantage. Eaten raw, they aren't desirable, but roasted, they're delicious. Some farmers mark down their mottled and misshapen tomatoes so price is an added bonus.
Sliced Tomatoes Roasted with Garlic and Parsley
Use the roasted tomato slices as a side dish with grilled chicken breasts, meat, and seafood or in a salad of alternating slices of tomato and mozzarella, a variation on a classic Italian summer dish.
Yield: 4 servings
Time: 45 minutes
Ingredients
2 pounds fresh large tomatoes, washed, pat dried 1 cup Italian parsley, leaves only, washed, finely …