SALAD WITH OVEN-ROASTED TOMATOES
Ugnsrostad tomatsallad
Serves 1
10.6 oz mixed small tomatoes, depending on access
1 whole fresh red onion
1/4 celery stem
a very small bay leaf
1 garlic clove
salt, black pepper
some olive oil
½ handful fresh basil leaves or
fresh thyme
Split the tomatoes and heat the oven to 257F.
Place the tomatoes in an oven-proof pan. Shred red onion and celery (omit the celery if you don't like it). Crush the bay leaf in a mortar with some salt to a fine powder, add garlic and mash this together. Add some olive oil, approx 0.2 cup, and stir. Flavor to taste with salt and pepper. Pour this spicy mix over the tomatoes and blend well with your hands. Add basil or thyme, put in the oven and forget the tomatoes for 2 to 3 hours. They are NOT supposed to be al dente! :-D
Serve with a nice bread and some red wine. Excellent with barbecue.
Enjoy!
Bella
Ugnsrostad tomatsallad
Serves 1
10.6 oz mixed small tomatoes, depending on access
1 whole fresh red onion
1/4 celery stem
a very small bay leaf
1 garlic clove
salt, black pepper
some olive oil
½ handful fresh basil leaves or
fresh thyme
Split the tomatoes and heat the oven to 257F.
Place the tomatoes in an oven-proof pan. Shred red onion and celery (omit the celery if you don't like it). Crush the bay leaf in a mortar with some salt to a fine powder, add garlic and mash this together. Add some olive oil, approx 0.2 cup, and stir. Flavor to taste with salt and pepper. Pour this spicy mix over the tomatoes and blend well with your hands. Add basil or thyme, put in the oven and forget the tomatoes for 2 to 3 hours. They are NOT supposed to be al dente! :-D
Serve with a nice bread and some red wine. Excellent with barbecue.
Enjoy!
Bella
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