My favorite method right now is to slice the tomatoes to more or less the same thickness, place them on a parchment-lined baking tray, and drizzle them with olive oil and a little cracked black pepper and salt:
I roast them in a hot (450 degrees) oven for 20 minutes, or until they are nicely cooked but not showing any blackened edges. Then they are ready to be tossed into a hot pasta dish, or served on top of garlicky sourdough or a baguette, or layered in a sandwich.
Looks good enough to eat! Right Now!ReplyDelete