Roasted Tomatoes

Mmmmm.....nothing better than the smell of roasted garlic in the air.  

Wait, maybe if you added some butter to that.

Oh!  And then, maybe if you stuffed all of that into some tomatoes.....

Oh yes.  We are on to something now....

4 beefsteak tomatoes

4 cloves garlic, thinly sliced

1T. butter

(salt & pepper to taste)

-Begin by preheating the oven to 400f.

-Next, slice the tops off of the tomatoes, using a serrated knife for ease.  Using a small melon baller or grapefruit spoon, get out the seeds and the tough core and toss away. 

(If you are smart, you will slice away the good tomato that surrounds each stem and sprinkle that liberally with salt and pepper as a little cook's treat, but at the time, I was a woman on a mission and by the time I thought of using them...well, it was the next morning and they had been sitting out uncovered on the counter all night and weren't very appealing.)

-Very lightly spray a dish with oil and place the tomatoes, cut side up, onto the dish.  Sprinkle with the sliced garlic, salt, and pepper.  

-Divide the butter among them evenly and slip them into the hot oven and let them roast until they go caramelized and a bit wrinkly, about 40-50 minutes.

I would recommend serving this with something that could use a smidgen of sauce because once these tomatoes make it to the plate, you can cut them in two, letting the tomato-y butter run all over whatever is on the plate, be it rice, bulgur wheat, couscous, bread....you get the idea.