Charred Tomatoes and Garlic
Here's a dish that could be a perfect vegan side or a main course for a meatless Monday.
The idea is from Bryant Terry's "The Inspired Vegan" (DaCapo, $19). I made it according to instructions, yet I also make a slight variation after cooking it and added Parmesan cheese to the top. Either way, the dish is delicious.
A word of warning: Because you are cooking these at a high heat, make sure you don't have too much oil in the bottom. It bubbled and crackled throughout the cooking process and also produced more than a little smoke, which escaped from the oven even with the door closed.
Charred Plum Tomatoes and Garlic
10 garlic cloves, unpeeled
8 fresh plum tomatoes, halved lengthwise
Extra virgin olive oil, for drizzling
1/4 teaspoon red pepper flakes
Coarse sea salt, to taste
Freshly ground white pepper, to taste
1/4 cup minced fresh basil or thyme, for garnish
Preheat the oven to 450 degrees.
Spread the garlic cloves on the bottom of a baking dish. Add the tomatoes, cut side up.
Generously drizzle the tomatoes and the garlic with olive oil, and sprinkle with red pepper flakes.
Bake until the tomatoes have softened and are charred around the edges, about 40 minutes. Season the tomatoes with salt and white pepper, and garnish with fresh herbs.
Makes 4-6 servings.
From "The Inspired Vegan" by Bryant Terry