roasted on-the-vine tomatoes with lemon-basil oil
ingredients
5 on-the-vine tomatoes, halved
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
1/3 cup olive oil
3 garlic cloves, finely chopped
10 fresh basil leaves
juice of 2 lemons

how to
pre-heat oven to 250 degrees. 
mix sugar, salt and pepper together in a bowl.
coat the halved tomatoes with the sugar/salt/pepper mixture. 
place tomatoes open-face down in a clear, glass dish.
heat olive oil over moderate heat + add crushed garlic. heat garlic and oil until just browning (1-2 minutes). add basil leaves. remove from heat. 
pour oil, garlic, lemon juice and basil into the dish with tomatoes. 
roast tomatoes in the oven for 1.5-2 hours until they are tender but not falling apart.
remove tomatoes + save oil for drizzling.

pairs well with
spring
pearl couscous, grilled zucchini, feta
fleet foxes

roasted on-the-vine tomatoes with lemon-basil oil


ingredients

5 on-the-vine tomatoes, halved

1 teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper

1/3 cup olive oil

3 garlic cloves, finely chopped

10 fresh basil leaves

juice of 2 lemons


how to

pre-heat oven to 250 degrees. 

mix sugar, salt and pepper together in a bowl.

coat the halved tomatoes with the sugar/salt/pepper mixture. 

place tomatoes open-face down in a clear, glass dish.

heat olive oil over moderate heat + add crushed garlic. heat garlic and oil until just browning (1-2 minutes). add basil leaves. remove from heat. 

pour oil, garlic, lemon juice and basil into the dish with tomatoes. 

roast tomatoes in the oven for 1.5-2 hours until they are tender but not falling apart.

remove tomatoes + save oil for drizzling.


pairs well with

spring

pearl couscous, grilled zucchini, feta

fleet foxes