This is great for green or under-ripe tomatoes.  However you cook them, you will want to remove the core.  For broiled or roasted tomatoes, slice them in half horizontally, or in 3/4″ thick slices.  

– Green or under-ripe tomatoes
– Olive oil
– Salt, pepper to taste

Optional extras:
– Thyme or rosemary
– Capers
– Crumbled feta cheese

1. Pour a few tablespoons of olive oil in a large glass baking dish. 
2. Add the cut tomatoes, and coat them in the oil.  For broiled tomatoes, make sure the cut side faces up; for roast tomatoes, you want the cut side down.
3. Some nice variations are to add a few teaspoons of pickled capers (in this case, omit any salt) and/or some sliced or smashed fresh garlic.  Thyme and/or rosemary add extra flavor. 
4. Sprinkle with salt and pepper.
5. Broil for about 10 – 15 minutes.  If you are baking them, cook at 400 degrees for 20 – 30 minutes.  For oven-roasting, you will cook them for 1 – 2 hours at 325 degrees. 
6. Feta is wonderful on these, but again you will want to be careful not to over-salt them before cooking.

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