Roasting is a particularly healthy cooking method, concentrating the flavors and nutrients in many of our cooked foods rather than boiling them away. Since we already have a chicken in the oven for our Poulet Jardin, it makes sense to roast some of the vegetables as well, including bright orange butternut squash, winter white cauliflower and ripe red tomato halves.
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
8 People
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Ingredients
- 8 medium size ripe tomatoes
- 1 cup fresh white bread crumbs
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 3 tsp olive oil
- 1 pinch salt
- freshly ground black pepper
Ingredients
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Instructions
- Finely chop the fresh herbs and combine in a mixing bowl with the breadcrumbs and olive oil. Mix thoroughly to moisten the crumb blend. This helps to brown but not burn the crumb topping during the roasting process.
- Core the stem end of each tomato. Slice off the top third from the round end, retaining the greater section for the recipe and putting aside the one-third for use in salads, pasta sauce, etc. Never waste a good tomato, or any food for that matter!
- With a sharp paring knife, slightly indent the sliced top of each tomato in order to better hold the crumb mixture.
- Sprinkle each tomato with the salt and pepper.
- Drizzle tomatoes with any remaining olive oil then heap with the pre-moistened crumb mixture.
- Put tomatoes on a roasting pan and place in a pre-heated 375-degree oven for approximately 10 to 15 minutes, or until tomatoes are bubbling, give slightly to the touch and the crumb topping has turned golden brown.
Recipe Notes
Use fresh herbs whenever possible, but reduce quantities of herbs when using the dried versions.
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