Roasted Tomato Slices With Olives And Herbs

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Although sliced tomatoes, sprinkled with slivered olives, chopped green onions, and fresh herbs, could easily be served uncooked at room temperature, you might be surprised to learn that this dish is far more enticing when quickly baked in the oven and offered warm. The heat seems to intensify the flavors of the tomatoes, which make a fine accompaniment to grilled lamb or steaks.

Ingredients

• 3   to 4 tablespoons olive oil
• 3   large just-ripe tomatoes (about 1½ pounds)
• Kosher salt
• Freshly ground black pepper
• ⅓ to ½ cup slivered, pitted kalamata olives
• ⅓ cup chopped green onions including 2 inches of green stems
• 1   tablespoon chopped fresh flat-leaf parsley
• 1   tablespoon chopped fresh basil
• 2   teaspoons red wine vinegar
• 1   teaspoon minced garlic

Directions

1. Arrange an oven rack at center position and preheat oven to 350 degrees F.
2. Lightly coat the bottom of a 9-by-13-inch ovenproof baking dish with 2 to 3 tablespoons oil.
3. Cut tomatoes into ½-inch-thick slices.
4. Arrange slightly overlapping in prepared pan.
5. Salt and pepperslices generously.
6. In a small bowl, combine olives, onions, parsley, basil, vinegar, garlic, and 1 tablespoon olive oil.
7. Mix well and sprinkle over the tomatoes. (Tomatoes can be prepared 3 hours ahead; cover with plastic wrap and leave at cool room temperature.)
8. Bake until tomatoes are hot, about 10 minutes.
9. Remove and serve while warm.
10. Do not overcook, or tomatoes will become mushy.

YIELD: SERVES 6