1. Toss a pint of cherry tomatoes with a tablespoon or so of olive oil and place uncovered in a shallow pan in a 400 degree oven. Season with salt and pepper (I use Vege-Sal, which I will blog about some day). Bake for 20 minutes with the oven door closed, and another 5-10 minutes with it open until the tomatoes are slightly browned. (I like to do this to dry out the tomatoes a bit — it intensifies the flavor.)
2. Combine the roasted tomatoes with a can of good quality tuna and about 5 chopped basil leaves. Drizzle with a bit of olive oil and season to taste.
And there you have it. Serve with a piece of no-knead bread and you'll be surprised at the great combination of flavors. Of course, this dish can be adapted to suit your taste. I think it would go really nicely with orzo to make an elegant dinner.
Bon appetit.
1 comment:
yum - basil and tomatoes - can't beat it. I used to love a snack of fresh basil leaf, tomato and blue cheese on a cracker w/ red wine. (mind you all goes well with red wine really :) I've never heard of baking anything with the oven door open. Mind you I don't do much cooking :) ! I'm enjoying your more frequent blogs - keep 'em coming :) !
Love K
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