Roasted Heirloom Tomatoes
on Multigrain Baguette
Serves 4 to 6. Recipe is by Helana Brigman.
1 lb. ripe heirloom tomatoes
3 tbls. basil, roughly chopped
Olive oil, to taste
Salt and pepper, to taste
1 multigrain baguette, cut into vertical slices
1. Preheat oven to 350 degrees. Wash tomatoes and basil and pat dry. Roughly chop basil and reserve for garnishing this dish. Using a sharp knife, cut along the natural lines of the heirloom tomato to create disc-shaped pieces. Transfer sliced tomatoes to a roasting pan lined with a Silpat or parchment paper.
2. Dress tomatoes with olive oil, to taste, and sprinkle with salt and pepper. Roast in oven for 10-15 minutes or until tomatoes have reduced and rendered their juices. Skins should be wrinkly, but not burnt.
3. Meanwhile, using a bread knife, cut baguette on a diagonal to create as much surface area as possible and plate.
4. Dress baguette in tomatoes and drizzle with olive oil. Sprinkle with coarsely chopped basil and more salt and pepper, to taste, before serving.